Instructions

1. Cut 1 pound boneless pork shoulder into thin (1/4- to 1/2-inch-thick) slices, then cut the slices into roughly 3-inch-long strips. Stir the pork shoulder, 1 tablespoon plus 1 1/2 teaspoons hoisin sauce, 1 tablespoon honey, 1 tablespoon Sriracha, 2 teaspoons cornstarch, 2 teaspoons water, and 1 teaspoon kosher salt together in a medium bowl until the pork is well-coated. Let marinate for 15 minutes.
2. Heat 2 tablespoons neutral oil in a large skillet over medium-high heat until shimmering. Add the pork in a single layer and sear until the bottom is browned around the edges, 3 to 4 minutes. Toss and sear until the other side is browned and the pork is cooked through, 2 to 3 minutes more. Transfer to a clean bowl (reserve the skillet, no need to clean) and let cool to room temperature. Meanwhile, cook the vegetables for the filling.
3. Heat 2 tablespoons of the neutral oil in the reserved skillet over medium-high heat until shimmering. Add half of the finely shredded cabbage (about 3 cups) and 1/4 teaspoon of the kosher salt. Stir-fry until the cabbage is softened and starting to brown around the edges, 6 to 8 minutes. Transfer to a large rimmed baking sheet and spread out into an even layer.
4. Add 1 tablespoon of the neutral oil to the skillet and repeat cooking the remaining cabbage with 1/4 teaspoon of the kosher salt. Transfer the cabbage to the same baking sheet.
5. Add the remaining 1 tablespoon neutral oil, 8 ounces matchstick-cut carrots, 8 ounces thinly sliced celery, and 1/4 teaspoon of the kosher salt to the pan. Stir-fry until the vegetables are softened and starting to brown around the edges, 6 to 8 minutes. Transfer to the same baking sheet. Spread the vegetables into an even layer and let cool completely, about 8 minutes.
6. Add the pork, 4 thinly sliced scallions, 3 tablespoons creamy peanut butter, 2 tablespoons hoisin sauce, 1 tablespoon Sriracha sauce, the remaining 1 teaspoon kosher salt, 1/2 teaspoon ground white pepper, and 1/2 teaspoon granulated sugar to the baking sheet. Toss to fully coat and combine with the vegetables, then spread out into an even layer. Let cool completely, about 10 minutes.
7. Whisk 1/4 cup all-purpose flour and 1/4 cup water together in a small bowl. Arrange a stack of 18 egg roll wrappers on a work surface.
8. Arrange 1 wrapper in front of you so that it is oriented like a diamond. Arrange about 1/3 cup of the filling across the center (horizontally) of the wrapper in a roughly 3-inch-long, 1-inch-wide log shape. Lift the bottom corner of the wrapper up and over the filling, then tuck the wrapper back so that it is tight around the filling. Fold the right edge of the wrapper over the filling and then the left edge. Roll up toward the top of the wrapper, and dab some water over the top corner of the wrapper with your finger before you fully seal it. Place on a plate or baking sheet. Repeat assembling the remaining egg rolls (you might not use up all the wrappers).
9. Heat enough neutral oil in a wok or large heavy-bottomed pot to go about 2 inches up the sides over medium heat until 380ºF. Meanwhile, line a second baking sheet with a wire rack.
10. Fry in batches of 3 to 4: Add to the hot oil and fry, rotating and turning them occasionally with tongs or a pair of chopsticks, until deeply golden-brown, 3 to 6 minutes. Transfer to the rack. Let cool for a few minutes before serving with Asian sweet chili sauce or sweet and sour sauce for dipping.
11. It is very important to allow the filling to completely cool before assembling the egg rolls so now steam gets trapped in. Steam or moisture will cause the egg rolls to be soggy and messy. Mixing the filling on a sheet pan is a trick from my mom, which allows all the ingredients to spread out and lie flat so it can cool down quicker.
12. Having extra help during the rolling process makes that part of the recipe go by much faster!
13. The filling can be made up to 3 days in advance and refrigerated in an airtight container.
14. The assembled egg rolls can be covered and refrigerated for up to 2 hours before frying.
15. The assembled egg rolls can be frozen in a single layer on a parchment paper-lined baking sheet until solid, then transferred to a zip-top bag and frozen for up to 2 months. Fry from frozen; they may need a few minutes more frying time.
16. Fried egg rolls can be refrigerated in an airtight container for up to 4 days. Reheat in a 400ºF oven or air fryer until crisp, 8 to 10 minutes.
17. Fried egg rolls can also be frozen in a single layer on a parchment paper-lined baking sheet until solid, then transferred to a zip-top bag and frozen for up to 3 months. Reheat (no need to thaw) in a 400ºF oven until crisp, 15 to 20 minutes.