Directions

1. 1

   In a bowl, combine the ground pork with soy sauce, rice wine, sesame oil, salt, sugar, minced garlic, and grated ginger. Mix well and let marinate for at least 10 minutes while preparing the vegetables.

2. 2

   Using a food processor or by hand, shred the cabbage and carrots into thin, uniform pieces. Thinly slice the shiitake mushrooms, discarding the stems.

3. 3

   Heat a wok or large sauté pan over high heat. Add the cooking oil and swirl to coat the bottom evenly.

4. 4

   Add the marinated ground pork to the hot wok and stir-fry continuously until the meat is no longer pink, about 2 to 3 minutes. Break up any clumps with a spoon as it cooks.

5. 5

   Reduce heat to medium-low and push the cooked pork to one side of the wok. Add the shredded cabbage, shredded carrots, and sliced mushrooms to the empty side of the wok.

6. 6

   Stir-fry all ingredients together for about 1 minute, until the vegetables begin to soften. Season the mixture with freshly ground black pepper to taste, stirring to combine.

7. 7

   Spread the filling mixture onto a baking sheet in a single layer. Tilt one end of the baking sheet slightly so that excess moisture drains toward the lower end. Let cool for 15 minutes.

8. 8

   Once cooled, discard any accumulated juices. Use paper towels to gently blot the filling and remove excess oil or moisture.

9. 9

   To assemble the egg rolls: Keep wrappers covered with a damp cloth to prevent drying. Place one wrapper on a clean work surface in a diamond orientation. Place 1 heaping tablespoon of filling in the center of the wrapper, forming a thin line about 1.25 inches wide.

10. 10

    Fold the bottom corner of the wrapper up and over the filling, rolling it tightly away from you. Fold the left and right corners inward to create a snug envelope shape.

11. 11

    Continue rolling toward the top corner. When you reach the final corner, brush it lightly with the cornstarch and water mixture to seal, then finish rolling to close the egg roll completely.

12. 12

    Place each finished egg roll seam-side down on a baking sheet in a single layer. Cover with plastic wrap to prevent drying. Refrigerate until ready to fry—up to 4 hours—or freeze for later use.

13. 13

    To fry the egg rolls, pour oil into a wok or deep pot to a depth of 2 inches. Heat the oil to 350°F (175°C). Test the temperature with a bread cube; it should turn golden brown in about 10 seconds.

14. 14

    Carefully lower or slide 4 to 6 egg rolls into the hot oil. Fry for approximately 1½ minutes, turning occasionally with a slotted spoon or tongs until all sides are deep golden brown.

15. 15

    Using a slotted spoon, transfer the fried egg rolls to a wire rack or paper towels to drain and cool. (If frying frozen egg rolls, do not defrost them; add them directly to the oil and fry for about 3 minutes total, turning occasionally, until golden brown.)

16. 16

    Serve the egg rolls warm, optionally with sweet and sour sauce, hot sauce, or soy sauce for dipping.