This recipe was originally posted as part of The Weekend Project. Click below to see the recipe in its entirety, or follow the directions below for additional recipe instruction.
7 Tbsp. soy sauce, divided
1 quart plus 6 Tbsp. canola oil, divided
2 Tbsp. vinegar
1 Tbsp. minced ginger
3 cups ground pork
2 cups shredded carrots
1 cup thinly sliced celery
2 to 3 tsp. kosher salt
6 cups thinly sliced Napa cabbage
4 cups mung beans
1 lb. shrimp, peeled, deveined and chopped
2 egg yolks
2 egg whites, beaten
1 package egg roll wrappers
● Day 1: In a medium bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oil, the vinegar and ginger. Add the ground pork and mix thoroughly. Set aside.
● In a wok or heavy-bottomed sauce pan over high heat, add 2 tablespoons oil. When the oil is very hot, add the pork and stir, cooking until the meat is no longer pink, about 5 minutes. Drain the pork mixture in a fine-mesh sieve and set aside.
● Return the wok to the stove over high heat and add another 2 tablespoons oil. Add the carrots and celery, season with 1 teaspoon salt and stir, keeping the vegetables spread evenly against the entire cooking surface until they soften and release their liquid, 3 to 5 minutes.
● Add the cabbage and the remaining 1 to 2 teaspoon salt and stir 5 to 7 minutes, until the cabbage has shrunk almost half. Add the mung beans and cook another 5 to 7 minutes. Return the pork mixture to the wok, add the shrimp and stir. Add the egg yolks and stir to incorporate.
● Drain the mixture in a large fine-mesh sieve, then transfer it to a large baking sheet to cool to room temperature. Refrigerate overnight.
● Day 2: To wrap egg rolls, place 1 wrapper on a clean work surface so it looks like a diamond. Use a finger to spread egg white on the outer ½-inch border of 1 egg roll wrapper. Place 2 heaping tablespoons filling in a line down the center of the wrapper from the top to the bottom corners. Fold the right corner over the filling tightly, pressing out any air, and secure it to the other side with egg white. Fold the top and bottom corners into the center, sealing them with egg white, then roll gently (as if rolling a burrito) to secure the final corner. Place the finished roll on a rack and cover with plastic wrap to keep from drying out.
● Fill a large deep skillet with the remaining 1 quart canola oil and heat over medium-high until it reaches 350 degrees.
● Working in batches, fry a few egg rolls at a time, turning occasionally, until they are golden brown, 5 to 7 minutes. Remove and place on the baking rack to drain.
● Place on a baking rack or several paper towels to drain. Serve with Sweet and Sour Sauce, Dijon Mustard Sauce and Bok Choy Salad. Leftover egg rolls will keep, covered and refrigerated, up to 1 week.