Make Takeout-Style Egg Rolls

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a less expensive soy sauce alternative.

egg roll wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers can be more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits, while vegetable oil is often cheaper.

Cut the cabbage into quarters and slice it as thin as possible.

Chop the Chinese celery into equal lengths, using about 3-4 stalks for the filling.

Blanch the cabbage and celery in boiling water for 20-30 seconds until wilted, then transfer to an ice bath to stop cooking.

Peel the shrimp and wash it thoroughly with cold water to remove excess liquid.

Blanch the shrimp in boiling water for about 30 seconds to 1 minute until it curls, then transfer to ice water.

Chop the blanched shrimp into small pieces.

In a nonstick pan, heat a little oil and add 1/2 pound of ground pork, cooking until browned.

Add a small amount of cooking wine, salt, sugar, white pepper, soy sauce, and oyster sauce to the pork, cooking until caramelized.

Let the cabbage mixture cool, then squeeze out as much moisture as possible to prevent soggy egg rolls.

Combine the squeezed cabbage, chopped shrimp, and pork mixture, adding a little salt and sugar for seasoning just before wrapping.

Lay an egg roll wrapper flour-side down and place a generous amount of filling in the center.

Fold the bottom corner of the wrapper over the filling, then roll tightly while folding in the sides to seal.

Use a cornstarch slurry or egg to seal the edge of the wrapper.

Heat oil in a deep fryer or large pot for frying the egg rolls.

Fry the egg rolls in batches, first testing with two at a time, until golden brown.

Cooking Techniques

Equipment Needed

Spice Level: