Copycat Takeout Egg Rolls

Name: Copycat Takeout Egg Rolls
Total time: 120 min
Yield: 24
Ingredients: 8 c savoy cabbage ); 8 c green cabbage ); 2 c carrot ); 2 c celery ); 3 scallions ); 2 tsp sugar; 1 Tbsp sesame oil; 2 Tbsp peanut or vegetable oil ); 3 c roast pork; 2 c cooked shrimp ); 1 package egg roll wrappers ); 1 egg ); 1/4 tsp five spice powder ); 1/4 tsp white pepper; 2 1/2 tsp salt

2 hr(s) 0 mins

Total time

24

Serving

15

Ingredients

Enable cook mode

Ingredients

csavoy cabbage )

cgreen cabbage )

ccarrot )

ccelery )

scallions )

tspsugar

Tbspsesame oil

Tbsppeanut or vegetable oil )

croast pork

ccooked shrimp )

package egg roll wrappers )

egg )

¹⁄₄

tspfive spice powder )

¹⁄₄

tspwhite pepper

2¹⁄₂

tspsalt

Directions

Step 1

Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!

Step 2

Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!

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