-
1
Combine the oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl and set aside.
-
2
Heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, green onions, celery, carrot, and mushrooms and saute for about 3-4 minutes, or until they soften. Add the cabbage and saute for another minute or two. Add the shrimp and pork and cook, tossing and stirring vigorously, for about 2 minutes, or until they are cooked through.
-
3
Add the reserved sauce and toss to incorporate. Remove from the heat and set aside until cool to the touch.
-
4
Cover the egg roll wrappers with a piece of plastic wrap. Place 1 wrapper on a work surface with one point facing you. Spread 1/4 cup of the filling horizonally across the lower third of the wrapper. Fold the bottom point over the filling, tightening the wrap over the filling, and fold in the side corners. Brush the top corner with the egg wash and roll up the wrapper tightly, sealing the roll closed. Transfer the rolls as they are made to a parchment-lined sheet pan and cover loosely with plastic wrap. Fill the.
-
5
rest of the wrappers in the same manner.
-
6
Preheat the oven to 200u00b0.
-
7
In a wide, heavy pot, heat 2 inches of oil to 360u00b0 over medium heat. Carefully add 4 egg rolls to the oil and fry, turning them with a slotted spoon after about 2 minutes as they brown on the bottom. Fry on the second side for another 2 minutes, or until they brown. Transfer the egg rolls to a sheet pan lined with a double thickness of paper towels. Fry the remaining egg rolls in batches of 4. When they are all browned,.
-
8
the egg rolls can be kept warm in the oven for up to 30 minutes.
-
9
Serve hot with Chinese mustard, plum sauce, or sweet chile sauce.
-
10
Variation: To make vegetarian egg rolls, substitute 6 oz of cubed tofu for the pork and shrimp.
-
11
Make Ahead: The egg rolls can be assembled, but not cooked, covered and refrigerated for up to 8 hours or frozen for up to 1 month. Thaw at room temperature for 3 hours before frying.
