These egg rolls are crispy, golden, and filled with a savory mix of vegetables and proteins, making them perfect for appetizers or a delicious snack. Serve with your favorite dipping sauce for a crowd-pleasing treat!
Ingredients
For the filling:
- 1 lb ground pork or chicken (optional for a vegetarian version)
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- ½ cup bean sprouts
- 3 green onions, finely sliced
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- Salt and pepper to taste
For assembly:
- 20 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or peanut oil works well)
Instructions
- Prepare the filling:
- Heat a large pan over medium-high heat. Add a small amount of oil, then sauté the ground pork or chicken until fully cooked, breaking it into small pieces as it cooks.
- Add the garlic, cabbage, carrots, and bean sprouts. Stir-fry until the vegetables soften, about 4-5 minutes.
- Stir in soy sauce, oyster sauce, sesame oil, and season with salt and pepper. Mix well and cook for another 2-3 minutes.
- Remove from heat and let the filling cool completely.
- Assemble the egg rolls:
- Lay an egg roll wrapper on a clean surface, one corner pointing toward you (like a diamond shape).
- Place about 2 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, leaving the top corner exposed.
- Brush the top corner with the beaten egg and finish rolling to seal. Repeat with the remaining wrappers and filling.
- Fry the egg rolls:
- Heat about 1-2 inches of oil in a deep pan or skillet to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3-5 minutes.
- Remove and drain on paper towels.
- Serve:
- Serve hot with your choice of dipping sauce, such as sweet chili sauce, soy sauce, or spicy mustard.
Enjoy your perfectly crispy and flavorful egg rolls!