Ingredients
The following ingredients have 5 Servings
- Canola oil
- for frying plus 1 tablespoon
- 1/2 pound ground pork
- 1 teaspoon Chinese Five Spice powder
- 1/2 pound shrimp
- cleaned and deveined
- minced
- 3 to 4 cloves garlic
- minced
- 1 inch ginger
- peeled and grated
- 1/4 head small cabbage
- chopped
- 1 carrot
- shredded
- 3 scallions
- chopped
- 1 tablespoon rice vinegar
- 1 tablespoon Tamari or soy sauce
- 1 teaspoon sesame oil
- 3 teaspoons cornstarch
- 1 egg
- beaten
- 12 slices white sandwich bread
- crusts removed
- Leftover packets of duck and mustard sauce from your favorite Chinese take-out place
- for serving
Instruction
- In a deep-sided skillet, heat 1 inch of oil to 350°F
- In a medium skillet, heat a tablespoon of oil
- Add pork and cook through, around 3-4 minutes; season with Chinese Five Spice
- Add in the minced shrimp and cook until shrimp is cooked through, around 3 minutes
- Stir in the garlic, ginger, cabbage, carrots, scallions, rice vinegar, tamari or soy, and sesame oil
- Cook another 5 minutes then season with salt and pepper
- Add in cornstarch and stir well to combine
- Place mixture into a bowl and cool, around 10 minutes
- Fold in the egg
- Using a rolling pin, flatten each slice of bread
- With the long side facing you, place a heaping tablespoon of filling on the lower half of each slice
- Brush the edges of the bread with water and roll the bread around the filling, pressing down on the seams and open ends to seal the roll
- Fry the rolls in batches so they don’t stick together and brown evenly until they are crisp, turning occasionally
- Transfer to a baking sheet lined with a rack as you remove them from the oil
- Serve with duck and mustard sauce for dipping
