1 pound ground pork (or chicken, shrimp, or tofu for a vegetarian option)
2 cups coleslaw mix (shredded cabbage and carrots)
2 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and pepper to taste
10-12 egg roll wrappers
Oil for frying (vegetable or canola)
Instructions:
Prepare the Filling: In a large skillet over medium heat, add the ground pork (or your chosen protein). Cook until browned and cooked through, breaking it apart with a spatula. Drain excess fat if necessary.
Add Vegetables: Stir in the coleslaw mix, green onions, garlic, and ginger. Cook for about 3-4 minutes, until the vegetables are tender.
Season the Filling: Add the soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Mix well and cook for another 2 minutes. Remove from heat and let it cool slightly.
Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2-3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Use a bit of water to seal the top edge of the wrapper. Repeat with remaining wrappers and filling.
Fry the Egg Rolls: In a deep skillet or frying pan, heat about 2 inches of oil over medium-high heat. Once hot, carefully add a few egg rolls at a time, being cautious not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Serve: Serve hot with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or chili sauce. Enjoy your homemade egg rolls!
