Ingredients:

  • 1 lb ground pork (80/20 lean-to-fat ratio)
  • 1 cup dried shiitake mushrooms, rehydrated and minced
  • 3 cups shredded green cabbage
  • 1 cup matchstick carrots
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, thinly sliced
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper
  • 1 tsp cornstarch
  • 14 large egg roll wrappers
  • 1 large egg
  • 1 tbsp water
  • 1 quart neutral oil for frying

Instructions:

  1. Brown the ground pork in a large wok or heavy skillet over high heat until no longer pink. Drain excess rendered fat to ensure a dry filling.
  2. Add the minced rehydrated shiitake mushrooms, ginger, and garlic to the pork. Stir-fry for 2 minutes until aromatic.
  3. Toss in the shredded cabbage and carrots. Sauté on high heat for 4–5 minutes, allowing moisture to evaporate until the pan is dry and vegetables are wilted.
  4. Whisk oyster sauce, soy sauce, sesame oil, white pepper, and cornstarch together. Pour over the pork mixture and stir to glaze. Spread the filling on a sheet pan to cool completely.
  5. Prepare an egg wash by beating 1 egg with 1 tablespoon of water. Place an egg roll wrapper in a diamond shape, add 3 tablespoons of filling, fold the bottom corner up, tuck in the sides, and roll tightly, sealing the final edge with egg wash.
  6. Heat neutral oil in a deep pot to 350°F (175°C). Fry the egg rolls in batches for 3–5 minutes until the exterior is mahogany-colored and bubbly.
  7. Remove and drain on a wire cooling rack to prevent steaming and maintain a shatter-crisp texture.