Ingredients
- 1 tablespoon vegetable oil (plus more for frying)
- 1 lb ground pork or chicken
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional, but flavorful)
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 10–12 egg roll wrappers
- 1 egg, beaten (for sealing)
Instructions
- Cook the filling: In a large skillet, heat 1 tablespoon of oil over medium heat. Add ground meat and cook until browned and cooked through. Drain excess grease if needed.
- Add garlic and green onions; sauté for 1 minute until fragrant.
- Stir in coleslaw mix, soy sauce, oyster sauce, and sesame oil. Cook for 2–3 minutes, until vegetables are slightly softened. Season with salt and pepper to taste. Let the filling cool slightly.
- Assemble egg rolls: Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons of the filling near the center. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with beaten egg.
- Fry: Heat oil in a deep skillet or pot (about 350°F/175°C). Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes per side. Drain on paper towels.
- Serve: Enjoy hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Would you like a baked or air fryer version too?