1-First: boil the cabbage, carrots, and celery in a large pot of water for about 2 minutes, then transfer to an ice bath and drain. This quick blanching helps keep the veggies crisp yet tender.

2-Next: squeeze out excess water from the cooked vegetables to prevent sogginess, which is a simple trick to ensure your rolls don’t turn mushy.

3-Once that’s done, combine the vegetables with scallions, salt, sugar, sesame oil, 2 tablespoons oil, five-spice powder if you’re using it, white pepper, roast pork, and shrimp if you choose; mix everything well in a bowl. This step lets the flavors meld together nicely.

4-Now, place a small compressed fistful of mixture onto an egg roll wrapper laid flat on your work surface.

5-Wrap like a burrito, sealing the edges with beaten egg to keep everything secure. Lay the wrapped egg rolls on a lightly floured surface and keep going until all the filling is used up. Heat oil to 325°F (160°C) in a small pot, making sure there’s enough to submerge the rolls for even frying.

6-Fry them in batches for about 5 minutes until golden brown, turning occasionally to get that perfect crisp.

7-Let them cool slightly before serving, and remember, leftover egg rolls freeze well and can be reheated in an oven at 350°F (175°C) until crispy.