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🛒 Ingredients
- 12 egg roll wrappers
- 2 cups shredded cabbage
- 1 cup grated carrot
- 1 cup cooked chicken (shredded) or minced beef (optional)
- 2 cloves garlic (minced)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp black pepper
- ½ tsp salt (adjust to taste)
- 1 tbsp oil (for filling)
- Oil for deep frying
- 1 tbsp cornflour + 2 tbsp water (for sealing)
👩🍳 Instructions
- Heat 1 tablespoon oil in a pan over medium heat.
- Add garlic and sauté until fragrant.
- Add chicken/mince (if using) and cook until done.
- Add cabbage and carrot. Stir-fry for 2–3 minutes.
- Add soy sauce, oyster sauce, salt, and pepper. Mix well.
- Turn off heat and let the filling cool completely.
- Place one wrapper on a flat surface. Add 2 tbsp filling in the center.
- Fold sides, roll tightly, and seal with cornflour paste.
- Heat oil in a deep pan. Fry rolls on medium heat until golden brown.
- Remove and drain on paper towel. Serve hot with sauce.
💡 Tips for Perfect Egg Rolls
✔ Always cool the filling before rolling to avoid soggy wrappers.
✔ Fry on medium heat for crispy and evenly cooked rolls.
✔ Don’t overcrowd the pan while frying.
✔ For extra crunch, double-fry for 30 seconds.
✔ Serve with chili sauce, ketchup, or garlic mayo.