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Ingredients
- 1 med cabbage
- 1 1/2 tspn salt
- 1/2 lb bacon
- 1/2 lb ground pork
- 1 med onion
- 2 stalks celery
- 4 sue choy leaves
Details
Preparation
Step 1
1 or 2 days before: Finely shred the cabbage and place in a glass or plastic bowl. Add slat and bruise cabbage until liquid appears. Press down firmly and cover with a saucer or a weght to keep cabbage submerged. Cover and let stand 1 to 2 days.
Rinse cabbage if too salty (taste). Chop bacon and fry it with the pork until pork is no longer pink. Add chopped onion and celery. Friy 1 min, add chopped sue choy leaves, hten cabbage. Cook and stir for a few mins. Cabbgage should still be crisp. Cool thoroughly.
Brush egg roll skins on 3 sides with egg-milk mixture, add filling to center of skin and roll up tightly, tucking unbrushed side under the filling. Seal ends and fold over if you wish. Deep fry in hot oil until golden and serve immediately
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