Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground pork or chicken
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional for richer flavor)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 10–12 egg roll wrappers
- 1 beaten egg (for sealing)
- Oil for frying
Instructions
- Cook the Filling:
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add ground pork or chicken and cook until browned, about 4–5 minutes. - Add Veggies & Flavor:
Stir in garlic and cook for 30 seconds. Add coleslaw mix, soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Cook for another 2–3 minutes until the cabbage softens. Remove from heat and let the filling cool. - Assemble Egg Rolls:
Place a wrapper on a clean surface in a diamond shape. Add 2 tablespoons of filling in the center. Fold the bottom up over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg. Repeat for all wrappers. - Fry to Perfection:
Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels. - Serve Hot:
Serve with sweet chili sauce, soy sauce, or your favorite dipping sauce!
Let me know if you want a baked or air-fried version too!