Chiniese Takeout Feast

joshuaweissman.com

Amy

subheading: Sweet Chili Dipping Sauce:

1 ½ cup (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 and left whole

2 green onions, rough chopped

subheading: Egg Rolls:

1 pound (450g) pork shoulder see note

1 tablespoon (15g) vegetable oil

1 inch knob ginger, grated

2 green onions, thinly sliced (whites and greens)

4 cloves garlic, grated

1 teaspoon (4g) MSG

¼ teaspoon (1g) ground white pepper

1 teaspoon (4g) granulated sugar

1 tablespoon (15g) Shaoxing wine

2 tablespoons (30g) soy sauce

1 teaspoon (4g) toasted sesame oil

1 tablespoon (15g) oyster sauce

2 carrots, shredded

½ head green cabbage (2 cups), thinly sliced

1 pack egg roll wrappers

3 quarts (2.8L) vegetable oil for frying

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