Pork & Cabbage Egg Roll Filling

cabbage and pork filling for American Chinese egg rolls

Makes 900 g cooked filling · 82 kcal per serving

Ingredients

• 500 g Green Cabbage
• 75 g Carrot
• 75 g Celery
• 60 g Onion
• 100 g Mung Bean Sprouts
• 30 g Scallion
• 250 g Ground Pork
• 12 g Garlic
• 10 g Ginger
• 15 g Vegetable Oil
• 30 g Soy Sauce
• 25 g Oyster Sauce
• 10 g Sesame Oil
• 6 g White Sugar
• 1.5 g White Pepper
• 12 g Cornstarch

Method

1. Shred the cabbage, carrot, and celery fine and slice the onion thin, small enough to roll flat.
2. Cook: Brown the pork in the oil over high heat, breaking it up. Add the garlic and ginger and cook until fragrant, ~30 sec, then the cabbage, carrot, celery, and onion; stir-fry until the cabbage wilts and the pan liquid cooks off, ~5–8 min. Stir in the soy sauce, oyster sauce, sugar, and white pepper, then the bean sprouts and scallion, and cook 1 min more. Slurry the cornstarch with a little cold water, stir it through, and cook until it clings. Off the heat, stir in the sesame oil.
3. Cool: Spread on a sheet pan and cool completely, then drain off any liquid that pools. Overnight in the fridge is better. Rolling warm or wet filling steams the wrapper and blows the roll open in the fryer.

Notes

Nutrition is the raw filling only, before cooking loss and draining. It doesn't count the wrapper or the frying oil.