Shanghai-Style Crispy Egg Rolls

Ingredients

For the aromatic water

• 320g / 1⅓ cups mushroom soaking liquid

• 16g / ¼ cup diced scallions

• 13.5g / 1.5 Tbsps diced ginger

• 13.5g / 1.5 Tbsps diced garlic

• 1.3g / 1 tsp of whole Sichuan peppercorns

To marinate the pork

• 454g / 1 pound pork loin

• 5.7g / 1 tsp salt

• 1.6g / ⅓ tsp baking soda

• 11g / 1.5 Tbsps cornstarch

• 0.6g / ¼ tsp ground black pepper or to taste

• 7g / ½ Tbsp Chinese cooking wine

• 13.6g / 1 Tbsp vegetable oil

To complete the filling

• 54g / ¼ cup cooking oil

• 24g / about 8 dried shiitake mushrooms, soaked in water for 2 hours

• 350g / 12.3 oz garlic chives, cut into 1-inch stalks

• 120g / 4.2 oz bean sprout

• 25g / 1.5 Tbsps soy sauce

• 27g / 1.5 Tbsps oyster sauce

• 13.6g / 1 Tbsp sesame oil

• 38g / 5 Tbsps of cornstarch

For wrapping and deep-frying

• 40-50 sheets of egg roll wrappers (size 15cm by 15cm), defrosted in advance

• 18g / 2 Tbsps all-purpose flour

• 45g / 3 Tbsps water

• 440g / 2 cups cooking oil

• Worcestershire sauce for dipping

Directions

Make the filling

1. Squeeze the soaked shiitake mushrooms to eliminate the water, and then dice the mushrooms finely. Reserve the soaking liquid. If using fresh shiitake mushrooms, there is no need to soak them; please dice them directly.

2. To make the aromatic water, add the scallions, ginger, garlic, Sichuan peppercorns, and 1⅓ cups mushroom soaking liquid into a blender. Blend into a puree and then pour through a sieve to eliminate the solid part.

3. Measure 2 Tbsps of the aromatic water and mix it with 1.5 Tbsps cornstarch in a bowl until no lumps remain; reserve it to marinate the pork

4. Mix the rest of the aromatic water with 5 Tbsps cornstarch in a bowl until no lumps remain; reserve it to bind the filling later.

5. Julienne the pork loin into thin strips and place them into a big mixing bowl. Add the salt, baking soda, Chinese cooking wine, black pepper, and the cornstarch aromatic water and mix thoroughly. Drizzle in 1 Tbsp vegetable oil and mix again. The oil will separate the meat strips and prevent them from sticking to each other while cooking. Set the meat aside for 15 minutes.

6. Turn the heat to high and preheat the wok until smoking hot. Add 2.5 Tbsps cooking oil and the marinated pork. Stir for 3 minutes or until most of the meat has changed color. Remove the pork from the wok and set it aside.

7. If the wok looks dry, drizzle ½ Tbsp oil. Add the diced mushrooms and bean sprouts. Stir over medium heat for 2 minutes. Season them by adding the soy sauce and oyster sauce, and mix well.

8. Add the garlic chives, the cooked pork, and sesame oil. Stir until everything is well combined.

9. Loose filling cannot be easily wrapped into the egg rolls. Therefore, you will use the cornstarch aromatic water to filling together. Please stir the mixture before adding it to the wok because the cornstarch will sink to the bottom. Make sure to pour it into the wok in batches and mix over medium-low heat until the filling becomes a

10. Remove the filling from the wok and set it aside.

Wrap the egg rolls and deep-fry them

1. Before you start the wrapping, separate the sheets from each other by peeling them off carefully. Cover the egg roll wrappers with a damp towel.

2. Mix 2 Tbsps all-purpose flour with 3 Tbsps water in a small bowl until no lumps remain; set it aside; you will use it as the glue to seal the egg rolls.

3. To wrap the egg rolls, lay a wrapper on a cutting board and put 2-3 Tbsps filling in the middle of the wrapper diagonally. Lift one corner, fold it over, and then pull it back tightly to compact the filling. Give a solid press on each side. Fold both sides to the middle. Apply some all- purpose flour slurry on the last corner as glue. Roll over the rest of the wrapper and seal it. Do the same thing to wrap the rest of the egg rolls.

4. Heat 2 cups cooking oil in a wok over medium heat to 370°F / 188°C. Add the egg rolls and deep-fry them for 5- 6 minutes or until golden brown. The filling is cooked already so you just need to fry the wrapper until crispy. I recommend frying them in 2-3 batches to avoid crowding

Meal Prepping Tip: Make a bulk amount of egg rolls and freeze them before frying for up to 6 months. Deep fry directly from frozen, though it will take a bit longer.

5. Serve the egg rolls with Worcestershire sauce.