Ingredients
- 1 pound ground pork (or ground chicken)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt & pepper to taste
- 12-15 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- In a large skillet over medium heat, cook the ground pork until no longer pink. Drain excess fat if needed.
- Add garlic, cabbage, carrots, and green onions. Stir-fry for 3-5 minutes until vegetables are softened.
- Stir in soy sauce, oyster sauce (if using), and sesame oil. Season with salt and pepper. Remove from heat and let cool slightly.
- Place an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Spoon about 2 tablespoons of filling near the corner.
- Fold the corner over the filling, roll halfway, fold in the sides, then continue rolling tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
- Heat oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches for about 3-4 minutes, turning occasionally, until golden brown and crispy.
- Drain on paper towels. Serve hot with sweet chili sauce or your favorite dipping sauce!
If you’d like, I can help you make a baked or air fryer version too — just let me know!