Crispy Gau Gee Recipe

Combine ground pork, chopped shrimp, diced water chestnuts, sliced green onions and minced ginger in a mixing bowl.

Add soy sauce, oyster sauce, sesame oil, rice wine, white pepper, cornstarch and salt. Mix gently until just combined.

Add the egg white and fold it in to bind the mixture; the filling should be slightly tacky but not wet. Taste a small piece (cook briefly if desired) and adjust seasoning if needed.

If using large spring roll wrappers, cut each into rectangles about 6 x 4 inches. Dust a clean surface lightly with potato starch or cornstarch to keep wrappers from sticking.

Make a sealing paste by mixing the teaspoon of flour with the teaspoon of water to a thin paste.

Place about 1.5 to 2 tablespoons of filling near one corner or short edge of each wrapper, leaving a 1/2-inch border. Do not overfill.

Fold the corner over the filling, fold in the two side edges snugly, then roll tightly to the far edge. Brush the final edge with the flour paste and press to seal. Repeat with remaining wrappers and filling.

If you want extra crispness, mix the 1/4 cup cornstarch with 2 tsp cold water into a thin slurry. Lightly dredge each roll in the slurry so they have a thin even coating; shake off excess.

Pour oil into a deep, heavy-bottomed pot or wok to a depth of about 2–3 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of wrapper into the oil — it should sizzle and rise steadily.

Fry the rolls in batches of 3–4, taking care not to overcrowd the pot. Fry for 2.5–4 minutes, turning occasionally, until they are golden brown and crisp.

Remove with a slotted spoon and drain on a rack or paper towels. Let rest for 1–2 minutes so steam escapes and the wrapper stays crisp.

Keep finished rolls warm in a low oven (200°F / 95°C) on a rack while you finish remaining batches.

Whisk together black or rice vinegar, soy sauce, chili oil and sugar until sugar dissolves. Taste and adjust — add more chili for heat or a pinch more sugar for balance. Sprinkle with sesame seeds if using.

Arrange Crispy Gau Gee on a platter and serve hot with the dipping sauce. These are best eaten fresh to preserve their crisp exterior.