Ingredients
Eggrolls:
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2 cups (480 milliliters) cabbage, shredded
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1 cup (240 milliliters) carrot, shredded
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3 tablespoons (45 milliliters) soy sauce
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1 teaspoon (5 milliliters) black pepper, ground
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1/2 teaspoon (2.5 milliliters) salt
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1 tablespoon (15 milliliters) sesame oil
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1 teaspoon (5 milliliters) garlic powder
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1 teaspoon (5 milliliters) onion powder
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12 egg roll wrappers
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Water, for sealing wrappers
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Oil, for frying
Dip:
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3 tablespoons (45 milliliters) honey
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3 tablespoons (45 milliliters) Worcestershire
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1 teaspoon (5 milliliters) Chinese five-spice powder
Directions
Egg rolls:
- In a large pot of boiling water, blanch cabbage and carrots for two minutes. Remove or strain and drain well.
- In large bowl, combine cooked cabbage and carrot, soy sauce, pepper, salt, sesame oil, garlic powder, and onion powder, and mix well.
- Chill in the refrigerator on a flat pan for twenty minutes or until cool.
- Place three tablespoons of filling in the center of a single egg roll wrapper arranged in front of you like a square, roll eggroll bottom to top into a tube, wet edges with a few drops of water, then crimp with your fingertips to seal. Repeat until filling and wrappers have all been used.
- In a large, heavy pot or deep fryer, heat an inch or two of oil to 350 F (175 C), deep fry eggrolls in batches until golden brown.
- Using a slotted spoon, remove rolls from oil and drain on paper towels.
Dip:
- In a bowl, combine honey, Worcestershire, and five spice powder.
To serve:
- Serve eggrolls warm, with dip on the side.
