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Ingredients
- ½ head cabbage, thinly sliced
- 2 medium carrots, julienned
- 2 celery stalks, julienned
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tsp sesame oil
- 1 lb ground pork
- 2 cloves garlic, minced
- 1 tsp minced ginger
- 12-14 egg roll wrappers
- Vegetable oil for brushing
- Hot mustard and duck sauce for serving
Instructions
Prepare Vegetables: Quickly blanch the sliced cabbage, julienned carrots and celery in boiling water for 2 minutes. Transfer to ice bath to stop cooking. Drain thoroughly.
Make Filling: In a large pan, sauté minced garlic and ginger until fragrant. Add ground pork and cook until no longer pink. Stir in soy sauce, hoisin sauce, oyster sauce and blanched vegetables.
Assemble: Place egg roll wrapper in a diamond shape. Add filling near bottom corner. Fold bottom over filling, fold in sides, then roll tightly upward. Seal edges with water.
Cook: Lightly brush rolls with vegetable oil. Air fry at 400°F / 204°C for 10 minutes, carefully flipping halfway through cooking.
Serve: Transfer to serving plate and enjoy while hot with mustard and duck sauce for dipping.
