Ingredients:

  • 1 lb ground pork
  • 8 oz shiitake mushrooms, finely diced
  • 3 cups shredded cabbage
  • 1 cup shredded carrots
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 stalks green onions, sliced
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground white pepper
  • 15-20 egg roll wrappers
  • 1 large egg, beaten
  • 2 cups vegetable oil

Instructions:

  1. Heat 1 tbsp of oil in a wok over high heat. Add the ground pork, breaking it apart with a spatula until it is browned and mahogany-colored.
  2. Stir in the diced mushrooms, garlic, and ginger. Cook for 3-4 minutes until the mushrooms have released their moisture and shrunk in size.
  3. Toss in the cabbage, carrots, and sliced green onions. Stir-fry for 2-3 minutes until vegetables soften slightly but retain structural crunch.
  4. Stir in soy sauce, sesame oil, and white pepper. Remove from heat and let the mixture sit for 5 minutes to prevent wrappers from steaming.
  5. Place one wrapper on a clean surface in a diamond shape.
  6. Scoop 2-3 tbsp of the pork and mushroom mixture into the center, forming a small log.
  7. Fold the bottom corner over the filling, tucking it tightly, then fold in the left and right sides.
  8. Moisten the top corner with beaten egg and roll tightly until sealed.
  9. Heat oil to 350°F (175°C). Fry 3-4 rolls at a time for 3-5 minutes, turning occasionally, until golden brown.
  10. Transfer rolls to a paper towel-lined sheet to remove excess oil.