Once the egg rolls are wrapped, they can be tightly sealed and frozen for up to 2 months. Or you can fry them all, freeze the cooked egg rolls, and bake them in a 350°F oven for 15 minutes when ready to serve. You can also serve them with the Sweet Chili Sauce (page 138).

• Place a large skillet over medium-high heat. Once it's heated add 1 tablespoon oil, cabbage, and carrots. Stir to combine. Cover and cook for 5 minutes, stirring every minute. Add the mushrooms, soy sauce, honey, garlic, ginger, vinegar, and sesame oil. Stir continually until the liquid has evaporated. Place in a colander. Cool for 15 minutes.

• Remove the egg roll wrappers from the package and cover with a towel to prevent them from drying out. Whisk the cornstarch and cold water together until there are no lumps.

• Place 1 wrapper as a diamond in front of you. Place 1 heaping tablespoon of the mixture 2" from the point nearest you. Fold the point over the filling and make one complete roll away from you. Tightly fold the right edge toward the middle, being careful not to tear the wrapper, but leaving no air between the wrapper and the right edge of the filling. Repeat with the left edge. Roll away from you until the point is sticking out. Dip your fingertips in the cornstarch mixture and rub along the outer edges. Roll to seal and place on a platter with the seam-side down. Refrigerate wrapped egg rolls for at least 4 hours.

• Place a Dutch oven over medium heat. Add 2" of oil. Place as many egg rolls as you can in the pan without crowding. Cook for 1½–2 minutes. They'll darken after they come out. Serve hot with a sweet and spicy sauce.

Sweet and Sour Dipping Sauce

Whisk together 2 tablespoons ketchup, ¼ cup apple cider or white wine vinegar, 2 tablespoons of any fruit jam or jelly, and ¼ cup honey. Heat in a microwave. Whisk in 1 tablespoon of cornstarch. If it doesn't thicken right away, heat a bit longer. Taste and add more jam or salt as needed. Refrigerate until ready for use.