PORK AND SHRIMP EGG ROLLS

Heat 3-4” of canola or vegetable oil in a large Dutch oven or fryer to 375 degrees.

Sauté the onion and garlic in a large deep skillet or wok in peanut oil, over medium high heat, until soft and fragrant.  Add the mushrooms and continue cooking, stirring frequently, while you prepare the pork.

Combine the pork with 1 teaspoon of the corn starch and ½ teaspoon of the salt and massage with your hands to combine.  Add the pork to the pan and continue to cook, breaking it up with a spatula until just cooked through, about 10 minutes.  Add the shrimp to the pan and cook for 1 more minute, stirring until shrimp starts to turn pink (note – shrimp does not need to be cooked through).

Combine the soy sauce, oyster sauce, sugar, and remaining ½ teaspoon of salt in a small bowl.  Add this sauce, cabbage, carrots, and noodles to the pan.  Toss to combine and fully coat everything in the sauce.  Remove from heat and cool to room temperature.

Combine the remaining 2 teaspoons of cornstarch with 2-3 teaspoons of water to create a slurry.  This will be the glue that holds your egg rolls together.

Lay out one egg roll wrapper with one corner pointing toward you, so you are facing a ‘diamond’, not a square.  Place about 2-3 tablespoons (depending on the size of your wrappers) of the filling mixture about 1” from the corner closest to you.  Fold the corner over the filling and roll once tightly, pushing the filling in on the edges.  Fold in the corner on each side (much like making a sandwich wrap) and roll toward the far corner.  When only a triangle of wrapper remains, dip your finger in the cornstarch slurry and dab the mixture over the dough. Finish rolling, tightly and set aside. Repeat with the rest of the wrappers and filling.

Drop the rolls in batches into the hot oil and fry, turning occasionally with tongs until golden brown and crisp, about 3-4 minutes.  Drain on a cooling rack set on a foil lined cookie sheet.  Serve hot with Thai chili dipping and Sriracha sauces.