Step 1

In a pot, bring water to boil.

Step 2

Cut the cabbage to shreds as thin as possible.

Step 3

Peel the carrot, broccoli stems, shallot and ginger and cut into thin strips.

Step 4

Drain the liquids from the bamboo shoots can and cut the slices into thin strips as well.

Step 5

Blanch the veggies, besides the cabbage, in the boiling water, then immediately transfer to iced water. Drain any access liquids.

Step 6

Repeat the same process with the red cabbage. The reason we don't do them together is because the red cabbage will dye the water blue. Drain any access liquids.

Step 7

In a bowl, mix all the blanched veggies with the rest of the ingredients. Set aside as we move to prepare the filo sheets.

Step 8

In a bowl- mix the flour and water together until homogenous.

Step 9

Hit up a non-stick pan on medium heat.

Step 10

Using a brush, dip in the batter and brush a couple of layers on the pan. No oil is needed. After about a min or two, the sides of the sheet will start to peel off. Remove the filo sheet from the pan and set aside covered with a towel as you keep working on the next filo sheets. Keep about a tablespoon of the batter aside. When rolling the egg rolls, use a little bit of batter to seal them.

Step 11

Pre-heat the oil for deep-frying in a pot. When the oil is ready, place a chopstick in and there will be lots of small bubbles around it. The oil temperature should be around 320F or 160C.

Step 12

Time to build the egg rolls. Simply place a filo sheet on a working table, place 1-2 tablespoons of the filling and roll like you see in the video.

Step 13

I fry these guys 3 times to achieve extra crispiness and dark color. First time should take about 2-3 min, remove and set aside. After the first fry for all the egg rolls, heat up the oil to 390F or 190C and fry twice for a minute each fry.

Step 14

Serve hot with a duck sauce!

Step 15

YASSS!