Crispy Vegetable Egg Rolls

Add the glass noodles, Shaoxing wine, salt, sugar, sesame oil, white pepper, and five-spice powder. Stir-fry for 1 minute, then fold in the scallions.

Transfer the filling to a large bowl and let it cool completely before wrapping. If the filling looks wet, drain off excess liquid so the wrappers stay crisp.

Place one egg roll wrapper on a clean surface with one corner pointing toward you, like a diamond.

Spoon about 55 g of cooled filling near the bottom corner. Fold the bottom corner over the filling and tuck it snugly.

Fold the left and right corners toward the center to enclose the sides, forming an envelope shape.

Brush the top corner with beaten egg, then roll tightly away from you to seal. Repeat with the remaining wrappers and filling.

To fry, heat neutral oil in a deep pot to 325°F / 160°C. Fill the pot no more than halfway to prevent overflow.

Fry a few egg rolls at a time for about 5 minutes, turning gently, until evenly golden brown and crisp.

Transfer the fried egg rolls to a wire rack to drain and cool slightly before serving.

To bake instead, preheat the oven to 425°F / 220°C. Arrange the egg rolls on an oiled baking sheet or nonstick foil.

Brush the egg rolls lightly with peanut oil or vegetable oil and bake for 15 to 20 minutes, turning once halfway through, until crisp and golden.