Crispy Pork Egg Rolls

Ingredients

Pork Marinade

• 1/2 lb ground pork
• 1/2 tsp salt
• 1/2 tsp ground white pepper
• 1/2 tsp cracked black pepper
• 1 Tbsp soy sauce
• 1/2 Tbsp sesame oil

Filling

• 1 tsp grated fresh ginger
• 3 cloves garlic, finely minced
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp oil
• 1/2 head cabbage
• 2 medium carrots
• 1/2 cup mushroom
• Salt and pepper, to taste
• Vegetable oil, for frying
• 1 package large egg roll skins
• Flour paste: 1 cup flour + 3/4 cup water, mixed until smooth

Directions

1. In a bowl, marinate the ground pork with soy sauce, sesame oil, white pepper, black pepper, and salt. Let mixture marinate for about 20 minutes.
2. Heat a wok or large pot to medium-high heat.
3. Add 1 tablespoon of oil to the hot pot then add minced garlic and grated ginger. Fry for about 20 seconds, careful not to burn it.
4. Add the ground pork and sauté for 5 minutes. Add the cabbage, carrots, and mushrooms, and remaining soy sauce and sesame oil and stir until softened, about 3 minutes. Adjust the taste with salt and pepper. Spread the filling onto a large plate or baking sheet to cool and slightly tilt the plate so the liquid drips to the lower end. Cool for about 10 minutes and discard the excess liquid.
5. Heat canola oil to 350°F.
6. Place the wrapper so it like a diamond in front of you then fold each side towards the middle and roll towards the top. Put a small amount of filling (about 1/4 cup) in the center of the egg roll in sort of a log shape on each wrapper. Wet the seams with flour paste and seal. Fry until golden, flipping occasionally; drain on paper towel-lined plates.
7. If you find that your egg rolls leak, try using less filling — the size of egg roll wrappers vary slightly by brand.