1-Step 1: Preparing the Filling Begin by cooking the vegetables to get that perfect texture. Boil 16 cups of shredded Napa cabbage, 2 cups shredded carrot, and 2 cups shredded or finely chopped celery in water for about 2 minutes. Quickly transfer them to an ice bath to stop the cooking, then drain thoroughly and squeeze out all excess water to avoid a soggy filling. Once drained, mix in 3 chopped scallions, 2 1/2 teaspoons salt, 2 teaspoons sugar, 1 tablespoon sesame oil, 2 tablespoons peanut or vegetable oil, 1/4 teaspoon five spice powder if you like, and 1/4 teaspoon white pepper. Add 3 cups shredded Chinese roast pork and optionally 2 cups chopped cooked shrimp for extra protein.

2-Step 2: Assembling the Rolls Lay out an egg roll wrapper with one corner pointing towards you and place a small handful of the filling in the center. Compress the filling slightly to make rolling easier, then fold the corner over it, tuck in the sides, and roll tightly like a burrito. Seal the edges with the beaten egg to keep everything in place. This step is where it gets hands-on, and I always think of family gatherings when we used to roll these together. Don’t worry if it takes a few tries practice makes perfect!

3-Step 3: Frying and Serving Heat oil to 325°F (160°C) in a deep pan and fry two egg rolls at a time for about 5 minutes until they’re golden brown. Drain them on a rack or paper towels and let them cool slightly before serving. Each egg roll packs around 186 calories, with 15g carbs, 13g protein, and other nutrients like vitamin A and C for a wholesome treat.