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1
To make the filling, combine the sugar, salt, white pepper, soy sauce, oyster sauce, and water in a small bowl.
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2
Stir this flavoring sauce well and set aside.
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3
Heat the oil in a large skillet over medium-high heat.
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4
Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic.
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5
Add the cabbage, celery, and carrot, stirring to combine well.
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6
Cook, stirring frequently, for about 1 minute, until the vegetables have collapsed slightly.
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7
Add the flavoring sauce, stirring to combine, and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through.
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8
Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute.
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9
Give the cornstarch a final stir, and pour over the filling mixture.
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10
Cook for about 30 seconds, to bind the mixture nicely.
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11
Transfer to a platter and spread out.
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12
Set aside to cool completely before using.
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13
You should have about 3 cups.
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14
(The filling can be prepared 2 days in advance, covered, and refrigerated after cooling.
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15
Return to room temperature before wrapping.)
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16
Before assembling the spring rolls, line a baking sheet with parchment paper and lightly dust with cornstarch.
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17
For each spring roll, use about 1/4 cup of filling, placing it slightly below the center of the skin.
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18
Follow the directions on page 75 to create the cigar shape, taking care to not wrap too tightly because you want just two layers of skin around the filling.
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19
Before rolling up the spring roll all the way to seal it, brush beaten egg on the upper two edges to ensure that the skin seals well.
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20
Set the finished rolls, seam side up, on the prepared baking sheet.
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21
Cover with a kitchen towel to prevent drying.
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22
Fry the rolls in two stages.
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23
Heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350F on a deep-fry thermometer.
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24
(If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.)
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25
Slide in few spring rolls and fry for about 1 1/2 minutes, turning as needed, until light golden.
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26
Remove from the oil and drain on paper towels.
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27
Repeat with the other rolls.
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28
These rolls soft en as they sit, so after their first frying, refry them for 45 to 60 seconds in 350F oil until crispy and golden brown.
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29
Serve hot, whole or cut in half diagonally, with the dipping sauce of your choice.
