Vietnamese Egg Roll

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon light brown sugar
Vegetable oil, for frying
4 cups cabbage coleslaw mix
2 carrots, coarsely grated (optional)
4 garlic cloves, minced
1 tablespoon grated fresh ginger
Coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
Sweet-and-sour sauce and Chinese hot mustard, for serving

In a small bowl, combine soy sauce, vinegar, and sugar. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high. Add coleslaw mix, carrots (if using), garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes. Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes. Mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls. (See “how to” below.) To Fry the Egg Rolls: In an electric skillet or a 5-quart pot, heat oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes on each side. Drain on a wire rack with paper towels underneath. Serve with sweet-and-sour sauce and Chinese hot mustard. To Bake the Egg Rolls: Preheat oven to 400 degrees F. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and Chinese hot mustard.