Guotie

Prep the ingredients per the instructions above.

Cook the rice according to the instructions on the package. Once cooked, place on a plate to cool.

Mix meat, cooking wine, soy sauce, salt. Leave the meat to rest for a while, then add the peanut and the sesame oil, and stir in the diced cabbage, the ginger, and the scallions.

Fill the center of each circle of dough with the meat mixture, then pinch together the two opposite sides of the dough to seal. Set aside.

Make the egg rolls: Mix together the cabbage mix, rice wine vinegar, and soy.

Lay out the wrapper with one corner pointing toward you. Using your finger or a pastry brush, lightly moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Place the cabbage filling across the middle of the wrapper from side to side. Fold the point facing you over to the opposite point and pull back to compress the ingredients tightly. Gently fold the sides in and roll up tight. Pinch together any open spaces to seal the wrapper entirely. Set aside. Heat the vegetable oil in a saucepan over medium heat to 325°F (162°C).

Make the fried rice: Heat the oil in a nonstick skillet over medium-high heat. Add the onion and carrots and cook until soft, about 2-3 minutes. Add in the garlic and cook for about 30 seconds until fragrant.

Fry the egg rolls: Gently seal any areas of the egg rolls where they may be opened before frying. Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.

Add the beaten egg to the skillet and scramble until cooked. Add the cooked rice, peas, scallions, and soy sauce to the skillet with the egg. Cook for 2-3 minutes, stirring occasionally. Add more soy sauce to taste as needed.

Mix the ingredients for the coconut ginger water. Serve over ice if desired.

Serve the guotie, fried rice with egg roll, sauce, fortune cookie, and coconut water.