Julie Harris, Chef & Blogger

• 1 head of savoy cabbage, shredded
• 1 large carrot, shredded
• Table salt
• 500g minced pork or chicken
• 2 eggs
• 1 tsp white pepper
• 3 tbsp soy sauce or to taste
• 1 tsp sesame oil
• 1 pkg Egg roll wrappers or wonton wrappers (for smaller rolls)
• Canola or other deep frying oil in a deep fryer

Layer the shredded cabbage and carrot with a sprinkling of salt (be liberal with the salt) in a medium bowl and let sit for 30 minutes to an hour.

Once the cabbage has sat in salt for at least 30 minutes, take handfuls and squeeze as much moisture as you can out with your hands.

Put the squeezed cabbage and carrot in a separate large bowl. Add uncooked minced pork or chicken, one egg, soy sauce, white pepper and sesame oil

Mix everything together by hand until fully mixed

Crack the second egg into a small bowl with 1 tablespoon water and whisk until smooth

Take one eggroll or wonton wrapper and moisten edges with egg wash

Put enough of the pork mixture on the wrapper, so that you can roll in in a tube form and overlap the long edge by 1/8 inch, leaving the tube open ended and a bit of the meat mixture sticking out.

Repeat with the remaining wrappers.

Heat the oil to 350 degrees F or 175 degrees C. 

Deep fry the rolls in batches until brown and crispy and then ends look black and burned.

Once cooked, lay the rolls on a tray lined with paper towel to drip off excess oil.

Serve with plum sauce or your favourite sweet Asian dip.