Egg Rolls With Apple Plum Sauce

Julienne ham into about 1-inch long strips.

Shred all vegetables into 1-inch long strips.

In a cooking pot over high heat, bring about 1-gallon water to boiling, add 1tsp / 3g baking soda first,(tip: adding baking soda is to retain the color of the vegetables) then add 10oz/285g shredded cabbage, 7oz/200g shredded purple cabbage, 5oz/140g shredded celery, and 4oz/110g julienned carrots into boiling water, stir to mix until the water boiling again. Drain and put the vegetables in a bowl of ice water to stop cooking for a couple of minutes. Drain and squeeze out the excess water, then put in a mixing bowl.

Drain and squeeze out the excess water, then put in a mixing bowl.

Making egg roll fillings: add a pinch of salt, tsp / 5g sugar, 1tbsp/ 15ml oyster sauce, ½ tbsp / 8 ml sesame oil, a pinch of ground white pepper and 3oz / 85g julienne ham into the mixing bowl. Mix completely.

Place the egg roll wrapper on a cutting board or a flat surface, brush egg liquid on all edges, put some fillings in the center(note: amount of the filling depends on the size of the wrapper), fold one corner toward the opposite corner, stop at the corner just over the fillings, and using a rolling back action to firm up the fillings, then fold two side corners, make sure both corners are sealed well. Then roll the egg roll toward the opposite corner, keep rolling until it is sealed well.

In a cooking pan, heat enough cooking to 250°F/120°C, deep-fry the egg rolls until golden, remove from oil and drain.

In a mixing bowl, combine 1cup/ 240ml apple juice, 1cup/240ml pineapple juice, ¼ cup / 60 ml ketchup, ¼ cup/60ml plum sauce, 2tbsp/30g sugar, 2tbsp/30ml white vinegar, and 2tbsp/30ml honey, blend completely. ( you may save the leftover sweet and sour sauce in a glass jar and store in refrigerator)

Serve egg rolls with sweet and sour sauce on the side.