1 cup cooked and shredded chicken or pork (optional)
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
For the Egg Rolls:
10-12 egg roll wrappers
Oil for frying (vegetable or canola)
Instructions:
Prepare the Filling:
In a large skillet over medium heat, add a bit of oil and sauté the minced garlic for about 30 seconds until fragrant.
Add the shredded cabbage and carrots to the skillet. Cook for about 5 minutes until they begin to soften.
Stir in the sliced green onions and cooked meat (if using). Add soy sauce, sesame oil, salt, and pepper. Cook for another 2-3 minutes, then remove from heat and let cool.
Assemble the Egg Rolls:
Place an egg roll wrapper on a clean surface with one corner facing you (like a diamond shape).
Spoon 2-3 tablespoons of the filling into the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides and roll it up tightly to seal. Moisten the top corner with a little water to seal the edge.
Fry the Egg Rolls:
In a deep skillet or fryer, heat about 2 inches of oil to 350°F (175°C).
Carefully add a few egg rolls at a time to the hot oil, frying them for about 3-4 minutes on each side or until golden brown and crispy.
Remove the egg rolls with a slotted spoon and drain on paper towels.
Serve:
Serve hot with dipping sauces like sweet and sour sauce or soy sauce. Enjoy your homemade egg rolls!
