Ingredients
- 1 lb ground pork (or chicken)
- 2 cups cabbage, finely shredded
- 1 cup carrots, shredded
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- Prepare the Filling:
- In a skillet over medium heat, cook ground pork until browned. Drain any excess fat.
- Add cabbage, carrots, green onions, and garlic. Stir-fry for 2-3 minutes until veggies soften.
- Stir in soy sauce, oyster sauce, sesame oil, ground ginger, and black pepper. Cook for another minute. Let the filling cool.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper in a diamond shape. Place 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the top corner with beaten egg to seal.
- Fry to Perfection:
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry egg rolls in batches for 3-4 minutes, turning occasionally until golden brown and crispy.
- Drain on paper towels.
- Serve:
- Serve hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Would you like me to add variations — like veggie-only or air-fried versions — or a dipping sauce recipe too?