Best Chinese Egg Rolls Recipe | Chef Joshua Weissman

Ingredients

• 1 1/2 cups (300g) granulated sugar
• ½ cup (120ml) water
• 1 cup (240ml) white distilled vinegar
• ½ cup (120ml) fish sauce
• ½ cup (20g) dried Korean chilies
• 5 cloves garlic, peeled
• 2 green onions, roughly chopped
• 1lb (450g) boneless pork shoulder *
• 1 Tbsp (15g) vegetable oil
• 1” (2.5cm) knob fresh ginger, peeled and grated
• 2 green onions, thinly sliced (whites and greens)
• 4 cloves garlic, finely grated
• 1 tsp (4g) MSG
• ¼ tsp (1g) ground white pepper
• 1 tsp (4g) granulated sugar
• 1 Tbsp (15g) Shaoxing wine
• 2 Tbsp (30g) soy sauce
• 1 tsp (4g) toasted sesame oil
• 1 Tbsp (15g) oyster sauce
• 2 carrots, shredded
• ½ head green cabbage (2 cups), thinly sliced
• 1 pack egg roll wrappers
• 3 1/2 quarts (3.3L) vegetable oil