Egg Roll

1. Heat the sesame oil in a wok or large pan over high heat and stir-fry the chopped chicken or pork with the garlic and powdered ginger until cooked through, reaching at least 74 C (165 F) for chicken or 71 C (160 F) for pork.
2. Add the broccoli, celery, bok choy, spinach and bean sprouts and stir-fry for 2 to 3 minutes until just wilted but still crisp, then season with the soy sauce, salt and pepper.
3. Tip the filling into a sieve set over a bowl and let it drain and cool completely, as excess moisture will make the rolls soggy and split during frying.
4. Lay an egg roll wrapper on a clean surface in a diamond orientation, place a spoonful of filling near the bottom corner, fold the corner up over the filling, fold in the two sides, then roll up tightly and seal the top corner with a little beaten egg.
5. Repeat with the remaining wrappers and filling, keeping the finished rolls covered so they do not dry out.
6. Heat the vegetable oil in a deep pan to about 180 C (350 F), then fry the egg rolls a few at a time, turning, for 3 to 4 minutes until golden and crisp all over.
7. Drain the egg rolls on paper towels and serve hot with a dipping sauce such as sweet chilli or soy.

You'll use: Frying pan / skillet · Pan · Wok