Egg rolls in sweet and sour sauce with hot mustard

Ingredients:

Filling

• 2 tbsp canola oil, plus extra for frying
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 2 serrano chili peppers, stemmed and finely chopped
• 220 g of ground pork (can be replaced with ground turkey)
• 1 cup shredded Chinese cabbage
• 1 cup bamboo shoots, washed and cut into strips
• 4 tablespoons soy sauce
• 1 cup black mushrooms, soaked and cut into strips
• 2 tbsp. l. shaoxing wine
• 2 tablespoons of cornstarch, mix with 2 tablespoons of water (should form a paste)
• 1 cup chopped green onions
• 1 cup of glass noodles, soaked in warm water until soft (10–15 minutes), well dried and cut into 5 cm pieces.
• 1 package (450 g) of egg roll dough pieces
• 1 egg, beaten with 1/4 cup water, for brushing the dough
• Sweet and sour sauce
• Hot mustard

Sweet and sour sauce

• 1/3 tbsp. rice vinegar
• 2 teaspoons soy sauce
• 2 tbsp. l. shaoxing wine
• 2 tbsp. pineapple juice
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 teaspoon red chili flakes
• 3/4 cup diced pineapple
• 0.5 cup diced mango
• 1/4 cup each red and green bell pepper, diced into 1cm cubes.
• 2 tablespoons of cornstarch, mix with 2 tablespoons of water (should form a paste)

Hot mustard

• 1/3 cup dry mustard mixed with 1/4 cup water
• 1/3 cup Dijon mustard
• 1 tbsp. sugar

Preparation:

1. Heat a wok or frying pan over high heat. Add oil and swirl the pan to coat the bottom. When the oil is hot, add the garlic, ginger, and chili and fry until softened, about 2 minutes. Do not allow it to burn.
2. Add the ground pork and cook, stirring, until cooked through, about 3–5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, and wine and cook until softened, about 3 minutes. Stir in the cornstarch paste. Season with salt and pepper to taste. Transfer the filling mixture to a medium bowl and add the green onions and glass noodles. Stir to combine.
3. Dampen a kitchen towel. Place 5 pieces of dough on a work surface, one corner of each piece facing you, and cover the remaining dough with a cloth to prevent it from drying out.
4. Spoon about 1/4 cup of filling onto the dough, just above the near corners. Bring the corner closest to you toward the filling and fold it halfway; brush the edges with egg wash, then fold the corners toward the center and continue folding until the filling is completely covered.
5. Roll the rolls as tightly as possible. Cover with a napkin and let them rest seam-side down; the egg should set. Fill and roll the remaining pieces of dough, cover, and let the rolls rest for at least 2 minutes.
6. Fill a deep fryer or heavy medium saucepan one-third full with oil and heat over high heat to 350°F (175°C). Add 4–6 rolls at a time and fry until lightly golden brown, turning as needed, about 5 minutes.
7. Remove the rolls with a slotted spoon and place them on paper towels to remove excess fat. Just before serving, fry the rolls again at 175°C (until golden brown) for an even crispier crust.
8. Place a spoonful of sweet and sour sauce in the center of a serving plate. Cut the rolls diagonally and arrange three on top of the sauce. Drizzle hot mustard around the edges of the plate and serve.
   
   Sweet and sour sauce:
   
   Combine vinegar, soy sauce, wine, pineapple juice, and sugar in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium. Add chili flakes, pineapple, mango, pepper, and cornstarch and cook for 2 minutes. Serve hot.
   
   Hot mustard:
   
   In a small bowl, combine mustard and sugar until smooth.