Indulge in the irresistible crunch of these homemade egg rolls, filled with a savory blend of vegetables and your choice of protein. Perfect for a weeknight dinner or a party appetizer!
Ingredients:
For the Filling:
- 1 pound ground pork or chicken
- 1 head of green cabbage, shredded
- 1 carrot, julienned
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
For the Wrappers:
- 1 package egg roll wrappers
- 1 egg, beaten
Instructions:
- Prepare the Filling:
- In a large skillet, cook the ground meat until browned. Drain off any excess grease.
- Add the shredded cabbage, julienned carrot, green onions, and minced garlic to the skillet. Sauté until the vegetables are softened.
- Season with soy sauce, sesame oil, ground ginger, salt, and pepper. Stir to combine.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface, diamond-shaped.
- Place a spoonful of the filling in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the sides.
- Roll the wrapper tightly, sealing the top edge with a little beaten egg.
- Fry the Egg Rolls:
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy.
- Remove the egg rolls from the oil and drain on paper towels.
- Serve:
- Serve the crispy egg rolls hot with your favorite dipping sauce, such as sweet chili sauce or plum sauce.
Tips:
- For a vegetarian option, substitute the ground meat with a mixture of tofu, mushrooms, and vegetables.
- To make ahead, prepare the filling and assemble the egg rolls. Freeze them on a baking sheet, then transfer to an airtight container. Fry them directly from frozen.
- For a healthier option, bake the egg rolls in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown.
Enjoy your homemade egg rolls!