Rollitos de primavera estilo comida para llevar

Ingredientes

• 16 cups Taiwanese cabbage ((or green cabbage or savoy cabbage, shredded))
• 2 cups carrot ((shredded))
• 2 cups celery ((shredded or finely chopped))
• 3 scallions ((chopped))
• 2 1/2 teaspoons salt
• 2 teaspoons sugar
• 1 tablespoon sesame oil
• 2 tablespoons peanut, vegetable, or canola oil ((plus more for frying))
• 1/4 teaspoon five spice powder ((optional))
• 1/4 teaspoon white pepper
• 3 cups roast pork
• 2 cups cooked shrimp ((chopped, optional))
• 1 package egg roll wrappers ((about 24 pieces))
• 1 egg ((beaten))

Preparación

1. 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!

2. 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!

3. 3

   To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.

4. 4

   In a small pot, heat oil to 325°F/160°C. You don't need too much—just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.

5. 5

   Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350°F/175°C, until crispy.