Pork and Cabbage Egg Rolls

These pork and cabbage egg rolls are super crispy and filled with a wonderfully seasoned ground pork and cabbage mixture.

These Chinese-American style egg rolls (meishi chunjuan) are extra large (burrito-sized) and packed with filling. Just one egg roll with a side salad is enough for lunch for me (although you may catch me shaving off a slice or two from the leftovers).

• 2 cups packed shredded red cabbage (1/2 medium head)
• 1 cup packed shredded Napa cabbage (3 large leaves)
• 1/2 cup grated fresh carrot (1 medium, peeled)
• 8 to 9 fresh scallions, thinly sliced
• 2 tablespoons sugar
• 2 tablespoons Chinkiang vinegar (or balsamic vinegar)
• 1 tablespoon kosher salt
• 1/2 pound ground pork
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons soy sauce
• 1/2 teaspoon sesame oil
• 2 garlic cloves, peeled and minced
• 1 tablespoon vegetable oil
• 1 tablespoon fish sauce
• 1 tablespoon all-purpose flour
• 2 tablespoons water
• 8 8 to 10-inch square wheat spring/egg roll wrappers
• Vegetable oil for frying

• 1/4 cup unsweetened apricot baby food or pureed cooked apricot
• 1/4 cup sugar
• Zest of one lime
• 1 stemmed and finely grated red Thai chili or serrano chili