Step 1

To make the filling: Heat a drizzle of oil in a large sauté pan or wok over medium heat. Add the onions and carrots and season with a pinch of salt. Cook, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the cabbage, chile, scallions and ginger and cook, stirring occasionally, until the vegetables have released their water and it has evaporated, 7 to 10 minutes. Add the vinegar and cook for another minute. Stir in the hoisin sauce and sriracha. Season with additional salt and pepper, and remove from the heat. Toss in the cilantro. Allow the mixture to cool to room temperature.

Step 2

To assemble: Line a sheet tray with parchment paper. Sprinkle a light dusting of flour all over. Set aside.

Step 3

In a small bowl, mix together the 1 1/2 tablespoons flour with 3 tablespoons (45 grams) water until thoroughly combined. This will be the “glue” to seal the egg rolls.

Step 4

Lay a wrapper on a work surface with the corner pointed toward you. Place a few pieces of baloney down in the center lower third of the wrapper and a couple spoonfuls of filling. Bring the bottom corner up and over the filling and press down. Dip your finger into the flour and water mixture and wet the exposed edges of the wrapper. Fold both sides in, then wrap like a burrito. Place on the prepared flour-dusted sheet tray and repeat with the remaining rolls and filling.

Step 5

Heat the oil in a large, heavy-bottomed pot over medium heat to 350 degrees F.

Step 6

Fry the egg rolls in batches of 4 or 5, turning occasionally, until they are golden brown, 4 to 5 minutes. Remove to a rack and repeat until done. Allow the oil to come back to temperature before adding another batch.

Step 7

Serve with hot mustard for dipping.