Fill a large pot with lightly salted water and bring it to a simmer. Adding salt helps the vegetables maintain their color and improves the seasoning.

Add 8 cups of finely shredded cabbage, 1 cup of julienned celery, and 1 cup of julienned carrot. Simmer for about 1 minute or just until the vegetables have slightly softened.

Remove the vegetables to an ice bath, or drain into a colander and run cold water over them until completely cool.

Press as much moisture as possible out of the vegetables. A potato ricer is the most effective method. Load a handful of blanched vegetables into the ricer and clamp down as hard as you can. Pour out the water that collects at the top of the barrel. If you don't have a potato ricer, wrap the vegetables in a kitchen towel and twist to wring out the water.

Spread the pressed vegetables on a baking sheet and let them sit for about an hour so additional moisture can evaporate. The vegetables can be made up to a few days ahead and stored in the fridge.

Combine the pork spice mix ingredients in a small bowl and whisk thoroughly.

Heat a bit of oil in a nonstick pan over medium-high heat. Add the ground pork and break it up, then leave it alone for several minutes. You want to take the pork as far as possible without burning it. The charred bits will provide bursts of flavor in the finished egg rolls.

About 2-3 minutes before the pork is done, add the minced garlic and cook until fragrant, about 20-30 seconds.

Pour in the pork spice mix and simmer until the sauce has reduced to basically nothing. This concentrates the flavor and gives you a Chinese BBQ pork taste. Drain the pork on paper towels to remove excess fat.

Combine all vegetable seasoning ingredients in a small bowl and mix thoroughly.

Shortly before frying, toss the pressed vegetables with the seasoning mixture, green onions, toasted sesame oil, and the reserved pork. Mix until evenly coated. Do this as close to rolling time as possible because the salt will draw moisture out of the vegetables.

Lay an egg roll wrapper flour-side down with one corner pointing toward you like a diamond.

Place approximately 1/2 cup of the vegetable mixture in the center of the wrapper, slightly closer to you.

Lift the bottom corner over the filling and tuck it under. Push down on both sides of the filling, then fold the left and right flaps into the center. Continue rolling forward.

When you have about 1.5-2 inches left, brush the remaining wrapper with beaten egg. Continue rolling forward until the egg roll is completely sealed. Repeat with the remaining wrappers.

Preheat oil to 350°F (175°C). Use a deep fryer or a large Dutch oven with a thermometer to maintain temperature. Use enough oil to completely cover the egg rolls.

Fry the egg rolls for approximately 7 minutes, turning every 30-60 seconds to ensure all sides cook evenly. Do not fully submerge them with the basket. The bubbles at the surface create the characteristic blisters on the skin.

Drain the egg rolls standing upright in a pot lined with paper towels. This prevents oil from pooling inside.

For extra-crispy egg rolls, increase the oil temperature to 375°F (190°C) and fry for an additional 2 minutes. Drain and serve immediately.

Combine water, sugar, and kosher salt in a bowl. Stir until the sugar and salt have dissolved.

Add the apricot preserves, soy sauce, rice vinegar, and applesauce. Mix well. Refrigerate for at least 1 hour to allow the pectin to set and thicken the sauce.

Mix equal parts hot mustard powder and cold water. Stir in a splash of toasted sesame oil, a splash of unseasoned rice vinegar, and a pinch of white pepper.

Allow the mustard to sit for at least 30 minutes to 1 hour before serving. The longer it sits, the hotter it gets. The mustard sauce can be refrigerated for up to 1 month.