Egg Roll on Griddle Master Griddle Top

Makes 8
Prep time: 20 minutes

Ingredients
For the mustard:
½ cup|50 grams mustard powder

For the duck sauce:
3 tablespoons apricot jam
1 tablespoon applesauce
1 tablespoon rice vinegar
1 ½ teaspoon granulated sugar
1 salted pickled plum

For the egg rolls:
Buy a cabbage and carrot salad pack from your grocery store
8 peeled and deveined shrimp
2 tablespoons vegetable oil
½ pound|230 grams ground pork or chicken
2 tablespoons cooking Sherry or Shaoxing wine
1 teaspoon kosher salt, plus more to taste
1 teaspoon oyster sauce
1 teaspoon soy sauce
½ teaspoon granulated sugar
¼ teaspoon Chinese five-spice powder
¼ teaspoon ground white pepper
8 egg roll wrappers, defrosted if frozen
1 tablespoon cornstarch mixed with 1 tablespoon water
vegetable oil, for frying

Directions
1. Make the mustard: Mix the mustard powder with ¼ cup|60 ml water in a small bowl. Let sit for at least 30 minutes before using.
2. Make the duck sauce: Mix all of the ingredients together in a small bowl, taking care to mash the plum to break it down slightly, and set aside until ready to use.
3. Make the egg rolls: Heat the oil and Sauté cabbage pack.
4. Add the shrimp and cook the shrimp until bright pink and beginning to curl for 1 to 2 minutes.
5. Create a new area and Heat the oil on the griddle top over medium-high. Add the pork and cook, breaking it up into smaller pieces until slightly caramelized and browned, about 5 minutes. Add the cooking wine to deglaze, then stir in the salt, oyster sauce, soy sauce, five-spice, sugar, and white pepper. Combine all for 2 more minutes, then remove from griddle and let cool.
6. To roll the egg rolls, working with one egg roll wrapper at a time, hold the wrapper in a diamond shape on the workspace in front of you. Place a heaping ⅓ cup|65 grams of filling on the bottom of the wrapper and bring the end of the wrapper closest to you up and over the filling. Tighten the wrapper over the filling, then fold the corners inside. Brush a little bit of the cornstarch mixture on the tip of the wrapper farthest from you, then roll the egg roll away from you, sealing it onto that tip. Repeat with remaining wrappers and filling.
7. Heat 3-inches oil in a large saucepan until a deep-fry thermometer reads 325°F. Working in batches, cook the egg rolls, turning as needed, until lightly golden, about 5 minutes. Transfer to a cooling rack set over a sheet tray and increase the temperature to 375°F. Working in batches, fry the egg rolls a second time until slightly darker and crisp, 2 to 3 minutes. Transfer to the cooling rack set over the sheet tray to cool slightly, then serve with the mustard and duck sauce.