Restaurant-Style Egg Rolls

Let's Cook

1. Step 1.

   Preheat a wok over high heat until wisps of smoke rise from the surface. Add 2 tablespoons vegetable oil and heat until it shimmers. Add 3 cups thinly sliced green cabbage, 1 cup shredded carrots, 1 cup thinly sliced celery, and 3 stalks green onions (cut into 2-inch segments). Stir-fry for about 1 minute, then add 3 tablespoons soy sauce. Continue stir-frying for 3 to 4 minutes, until the cabbage and carrots are cooked through and soft. Add a pinch of kosher salt to taste, then drizzle with ¼ teaspoon sesame oil and toss to combine. Set aside to cool for a few minutes.

2. Step 2.

   While the filling cools, line a plate with several layers of paper towels and set aside. In a deep pan, add about 1½ inches of vegetable oil and heat to 375°F on an instant-read thermometer.

3. Step 3.

   Position an egg roll wrapper with a corner toward you (diamond shape). Place about ¼ cup of the cooled filling about 2 inches above the bottom corner. Fold the bottom corner up over the filling and roll halfway up, forming a triangle with a bump in the middle. Fold the right-side flap over the filling, then the left side, creating a bulky envelope. Brush the top flap with beaten egg and finish rolling to seal. Repeat with remaining wrappers and filling.

4. Step 4.

   Fry the egg rolls in two batches, turning halfway through, about 2 minutes per side, until evenly golden brown. Transfer to the prepared paper towel-lined plate. Serve immediately with Sweet-and-Sour Sauce.

5. Step 5.

   To make the sauce: In a small pot over medium heat, combine ⅓ cup ketchup, ⅓ cup sugar, and ⅓ cup white vinegar. Stir until the sugar dissolves and the sauce becomes syrupy and slightly thickened, about 5 to 7 minutes. Add more sugar if desired, then let cool. Store leftover sauce in a covered jar in the refrigerator for up to 1 week.