INGREDIENTS

1 box of commercial egg rolls 908 g (2 lbs)

Mix of cabbage:

2 tbsp oil

2 medium onions cut in half and finely sliced

1 celery stalk tender (or son removed), finely chopped

1 1/2 pound of cabbage in thin strips, ribs removed (equivalent to 1 small cabbage or 3/4 of a medium cabbage or 1/2 large cabbage)

Salt and pepper to taste

1/3 cup water (if the cabbage is unsweetened after that, add 1/4 tsp sugar)

Sauce :

8 tbsp water

2 tbsp cornstarch

1 tsp soy sauce

4 tsp oyster sauce

Meat:

2 pound half-lean ground pork

Salt and pepper to taste

1/2 tsp of Chinese five-spice powder

PREPARATION

Step 2

Add the onions, celery and cabbage. Blast 5 minutes.

Step 3

Add the smallest amount of water and cover. Stir occasionally and add more water if necessary (cabbage should not stick). Cook cabbage about 15 minutes, or until soft. Season with salt and pepper to taste and sweeten if necessary.

Step 4

Mix the sauce ingredients and set aside.

Step 5

While the cabbage is cooking, cook the meat over medium-high heat in a large frying pan until it loses its pink color. Drain well to remove any excess fat. Salt, pepper to taste and add the mixture of 5 Chinese spices powder.

Step 6

Make a well in the center of the meat and pour in the sauce. Let it thicken about 30 seconds and mix well with the meat.

Step 7

Once the meat is cooked, mix with the cooked cabbage and let cool. Stuff each egg roll dough with 2 tbsp. stuffing and seal the edges with a beaten egg.

Step 8

Fry for 3 minutes at 350 ° F turning halfway through cooking.