In a large food processor, combine the
Scallions (1 bunch)
Garlic (4 cloves)
Fresh Ginger (2 Tbsp)
Red Cabbage (2 3/4 cups)
. Pulse the mixture until it is finely shredded but still has some texture.
In a large skillet over medium high heat, heat the
Sesame Oil (1 dash)
. Add the vegetable mixture and let it soften for a minute. Then add in the
Ground Pork (8 oz)
and break it up as it browns, stirring it thoroughly into the vegetables.
Rice Vinegar (1 Tbsp)
Corn Starch (1/2 Tbsp)
together to make a slurry. Once the pork is done, pour in the slurry and season the mixture with
Soy Sauce (1 dash)
Salt (1 pinch)
. Give it a final stir.
On a sheet tray lined with parchment, take one of the
Spring Roll Wrappers (16)
, place it on a clean surface with a corner facing you, and brush it around all of the edges with
Water (1 splash)
. Scoop two teaspoons of the pork filling in the center.
Take the corner farthest from you and bring it over the mixture. Continue to roll it tightly toward you while you bring in the sides. Place it on the tray and cover it with a wet cotton towel to keep it from drying out. Repeat.
In a large skillet with deep sides, add
Canola Oil (as needed)
2 inches up the sides of the pot. Heat it up over medium-high heat until it is hot enough for frying. Fry the egg rolls in batches for 2-3 minutes on each side until they are golden brown and crisp.
Let egg rolls drain on a plate lined with paper towels as you cook the rest. Serve immediately with either
Duck Sauce (to taste)