Ingredients
- 1 lb ground pork or chicken
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pack egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- In a pan over medium heat, cook ground pork or chicken until browned. Drain excess grease.
- Add garlic, ginger, cabbage, and carrots. Stir-fry for 3–4 minutes until softened.
- Stir in soy sauce, sesame oil, salt, and black pepper. Cook for another minute, then let the filling cool.
- Place an egg roll wrapper on a clean surface, with a corner pointing towards you.
- Spoon about 2 tablespoons of filling onto the lower third of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with beaten egg.
- Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes.
- Drain on paper towels and serve warm with dipping sauce.
Would you like any sauce recommendations to go with this? 😊