Egg Rolls

Preparation

1. Step 1

   Rehydrate the noodles per package directions. Transfer to a fine-mesh sieve and rinse with cold water to stop the cooking. Set aside to drain while the filling is prepared. Cut the noodles into 1-inch-long pieces by placing them in a clump on a work surface, then make 4 to 5 vertical cuts and 1 to 2 horizontal cuts.

2. Step 2

   Cook the filling: Meanwhile, in a large pan or wok, heat the oil over medium-high. Add the pork and cook, stirring constantly and breaking up the meat, until just cooked through, about 5 minutes. Reduce heat to medium, stir in the garlic and ginger; cook until fragrant, about 30 seconds. Add the carrots, cabbage, soy sauce, oyster sauce, sugar, salt (about 1 teaspoon) and pepper (about 1 teaspoon). Cook, stirring frequently, until the carrot and cabbage start to soften and wilt, about 3 minutes. Turn off the heat and stir the noodles, sesame oil and scallion into the mixture, adjusting seasoning if needed. Cool for 10 minutes.

3. Step 3

   Roll the egg rolls: Line a large sheet pan with parchment. Place a wire rack on a second sheet pan. Prepare a small bowl of water and have damp paper towels on hand to clean your hands as you roll. Peel off 1 wrapper and place it on a plate or on a clean board so that it appears as a diamond shape. Keep the rest of the wrappers covered with a clean, damp kitchen cloth or a couple of damp paper towels so they don’t dry out.

4. Step 4

   Place ¼ cup of filling on the wrapper, about 3 inches above the bottom corner. Shape the filling into a horizontal log: Lift the bottom corner over the filling and cover it, making sure it’s as airtight as possible. Tightly fold in the left and right sides like an envelope, tucking in the corners. Tightly roll the log away from you, stopping about 2 inches from the top. Brush the top triangle with the egg wash and roll to tightly seal.

5. Step 5

   Place the egg roll on the parchment-lined sheet pan, drape a damp kitchen towel or paper towel over it and continue rolling until all of the filling is gone. Halfway through the rolling process, in a deep, heavy-bottomed pot, add oil until it’s 1½ inches deep. Heat over medium until the temperature reaches 370 degrees.

6. Step 6

   Working in batches to avoid overcrowding, fry about 4 egg rolls at a time, turning them a few times with tongs, until golden brown, 3 to 5 minutes. (Be mindful that the egg rolls will continue cooking and darken once removed from the oil.) Transfer to the wire rack. Continue with the remaining egg rolls, adjusting the heat as needed to maintain the temperature. Allow to cool for at least 5 minutes and serve with dipping sauces, if desired.