These authentic pork egg rolls are made with marinated ground pork, napa cabbage, shiitake mushrooms, bamboo shoots, and crisp vegetables. Wrapped tightly in egg roll wrappers and fried until golden brown.
In a bowl, combine all marinade ingredients with ground pork. Cover and marinate for at least 8 hours or overnight.
Heat oil in a skillet over medium heat. Brown the pork, breaking it apart as it cooks. Drain the grease.
Push pork to the outer edges of the pan. Add onions to the center and cook 1 to 2 minutes until softened.
Add celery and carrots. Cook for 1 minute. Add shiitake mushrooms and cook until slightly softened.
Add bamboo shoots and napa cabbage. Stir well. Add bean sprouts. Create a small well in the center of the pan and cover with a lid to steam for 3 to 5 minutes.
Remove lid. Add soy sauce, oyster sauce, and black pepper. If filling is too wet, sprinkle in a small amount of cornstarch. Remove from heat and allow filling to cool slightly before wrapping.
Roll Egg Rolls
Place the wrapper in a diamond shape with one corner pointing toward you. Lightly wet the perimeter edges with water to help seal the egg roll. Add filling to the bottom third of the wrapper. Fold the bottom corner over the filling, then fold the left and right corners inward. Roll tightly upward until fully sealed.
Continue until all egg rolls are wrapped
Fry Egg Rolls
Heat oil to 370 degrees F in a heavy bottom pot.
Fry the egg rolls in batches to avoid overcrowding the pan for 5 to 7 minutes, or until golden brown and floating.
Remove and drain vertically. Place on a cooling rack over a baking sheet to prevent sogginess.
