°8 cups savoy cabbage
°8 cups green cabbage (shredded)
°2 cups carrots (grated)
°2 cups celery (grated)
°3 green onions (chopped)
°2 1/2 teaspoons of salt
°2 teaspoons of sugar
°1 tablespoon sesame oil
°2 tablespoons groundnut or vegetable oil (plus more, for frying)
°1/4 teaspoon five-spice powder (optional)
°1/4 teaspoon white pepper
°3 c roast pork (char siu, shredded or diced)
°2 c cook shrimp (chopped, optional)
°1 package of spring roll wrappers (about 24 pieces)
°1 egg (beaten)
Bring pot of water to boil. Put the cabbage, carrots and celery in boiling water and cook for about 2 minutes. Transfering vegetables to an ice bath & drain. Squeeze all the excess water well from the vegetables (you can put the drained vegetables in a clean tea towel and squeeze the water out). This is a very important step because if the filling is too wet, you will have a wet filling and soggy spring rolls!
Once dry, transfer the vegetables to a large mixing bowl. Add green onions, salt, sugar, sesame oil, 2 tbsp oil, five spice powder (if using), white pepper, roast pork and cooked shrimp (the optionally). Mix everything together. The filling is ready to be packed!
To wrap the spring rolls, take a small handful of the filling, squeeze it a little in your hand until it is compressed and place it on the wrapper. The wrapping directions is similar to that of burrito. Just adding thin layer of egg to making sure it stays sealed. Line them up on a lightly floured surface and continue to assemble until you run out of ingredients.
In a small saucepan, heat the oil 325 degrees. You don’t need too many, just enough to overwhelm the spring rolls. Carefully place a few imperial rolls in the oil and fry them for about 5 minutes to golden brown. Keep them moving through the oil to ensure they cook evenly.