Classic Chinese Egg Rolls

Ingredients

• 1 lb ground pork (or chicken, shrimp, or beef)
• 1/2 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 10-12 egg roll wrappers
• Vegetable oil (for frying)

Instructions

1. Prepare the Filling:
   • Heat a large pan over medium heat and add the ground pork. Cook until browned and fully cooked through, breaking it up into small pieces as it cooks.
   • Add the garlic to the pan and sauté for about 1 minute, until fragrant.
   • Stir in the shredded cabbage, carrots, and green onions. Cook for 3-5 minutes until the vegetables soften but still have some crunch.
   • Add the soy sauce, sesame oil, ground ginger, salt, and black pepper. Stir to combine and cook for another 2 minutes. Remove the mixture from the heat and let it cool.
2. Assemble the Egg Rolls:
   • Lay an egg roll wrapper flat on a clean surface with one corner pointing towards you (like a diamond shape).
   • Spoon about 2 tablespoons of the cooled filling near the center of the wrapper.
   • Fold in the sides of the wrapper and then roll it tightly from the bottom, sealing the top corner with a bit of water.
3. Fry the Egg Rolls:
   • Heat about 2 inches of vegetable oil in a deep frying pan or wok over medium-high heat.
   • Once the oil is hot (350°F/175°C), carefully lower the egg rolls into the oil, a few at a time, without overcrowding.
   • Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
   • Remove the egg rolls from the oil and drain on paper towels.
4. Serve:
   • Serve hot with dipping sauce, such as soy sauce, sweet and sour sauce, or duck sauce. Enjoy your classic Chinese egg rolls!