Pork and prawn egg rolls

Ingredients

• ¼ head cabbage, finely sliced
• 1 carrot, peeled and finely sliced
• 2 celery sticks, finely diced
• 2 spring onions, finely diced (whites and greens separated)
• 300g (10½ oz) prawns, peeled, deveined, and finely diced
• 500g (1 lb) ground pork mince
• 2 tbsp neutral oil (such as vegetable or canola)
• 2 tbsp Shaoxing cooking wine
• 2 tbsp soy sauce
• 1 tsp sugar
• ¼ tsp five-spice powder
• 1 packet spring roll wrappers (or egg roll wrappers if available)
• oil for frying

Directions

1. Heat a wok or large skillet over high heat and add 2 tablespoons of neutral oil. Add the ground pork and cook for 4-5 minutes, stirring frequently, until it is fully cooked and begins to brown.
2. Add the diced prawns, carrot, and whites of the spring onions. Stir-fry for 1 minute, then add the cabbage, spring onion greens, Shaoxing wine, soy sauce, sugar, and five-spice powder. Toss everything together and cook until just heated through and the vegetables are tender-crisp.
3. Spread the filling out on a large tray and place it in the fridge to cool completely.
4. If using spring roll wrappers, double them up for extra thickness. For egg roll wrappers, a single layer is sufficient as they are thicker.
5. Place about 2 heaped tablespoons of filling near one corner of each wrapper. Moisten the opposite corner with a dab of water to help seal. Fold the corner closest to you over the filling, tuck it in tightly, and begin rolling. Fold in the edges and continue to roll until sealed. Repeat with the remaining wrappers and filling.
6. Heat oil to 175°C (350°F). Fry the egg rolls in batches for 8-10 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels.
7. Enjoy your egg rolls hot with sweet and sour chilli sauce for dipping.