Homemade Egg rolls

Makes 8

Sesame oil or grapeseed oil (I prefer sesame oil)

3 handfuls of coleslaw mix

Sea salt & freshly ground black pepper

1 celery rib, minced

1-inch knob of ginger, minced

1 garlic clove, grated or minced

2 scallions, chopped

Handful of leftover cooked chicken, shredded (optional)

Few shakes of soy sauce

8 egg roll wrappers

Duck Sauce, for service (click here for the recipe)

Swirl a bit of oil in a 10-inch skillet; just enough to coat the bottom of the pan. Heat over medium flame until oil is shimmering. Add the coleslaw mix and celery. Season with the salt and pepper. Cook until the cabbage wilts a bit, 1 to 2 minutes. Stir in the ginger, garlic, and scallions. Cook 1 minute more. Stir in the chicken, if using. Add a few splashes of soy sauce, give everything a good stir, and remove the pan from the heat.

If you plan to bake your egg rolls, then preheat the oven to 375ºF (190ºC). Line a sheet pan with parchment paper for easy clean up, and to prevent sticking.

Place an egg roll wrapper on a cutting board or counter, with the wrapper in the shape of diamond. Spoon a bit of the filling in a straight line (side to side, not up and down) across the middle. Fold in the left tip in towards the center. Now fold the right tip towards the center, slightly overlapping. Fold the bottom tip of the wrapper up, tucking it under the filling the best you can (don’t fret too much on this).

Dab a bit of water over the unfolded edge. Using a gentle pulling motion towards you, roll the wrap closed. Repeat with the remaining wrappers and filling.

To bake the egg rolls, arrange them in a single layer on the prepared pan. Brush them lightly with grapeseed oil. Bake for 15 to 20 minites, turning halfway through, until golden all around.

If you prefer to fry your egg rolls, add a 1/2-inch of grapeseed oil (sesame oil will not work for this step) to a 10-inch skillet. Heat the oil over a medium flame until shimmering. Meanwhile, set a wire rack over a pan or tray.

Add the egg rolls to the hot oil, making sure not to crowd the pan (cook them in 2 batches, if needed). Cook 2 minutes, or until golden. Turn, and cook until golden all around, about 2 minutes more. Transfer the egg rolls to the wire rack, and let the oil drain for 1 minute. Serve hot.

Make Ahead: If you want to make a double batch, these freeze very well. Line a sheet pan with waxed paper. Place the rolls on it in a single layer. Set the tray in the freezer until the rolls freeze (this is called flash freezing), 20 to 30 minutes. Store the egg rolls in a ziptop bag. Cook straight from the freezer; no thawing necessary.