Ingredients
For the Filling:
•1 lb ground pork (or chicken/shrimp)
•2 cups shredded cabbage
•1 medium carrot, shredded
•2 green onions, finely chopped
•2 cloves garlic, minced
•1 tbsp soy sauce
•1 tsp sesame oil
•1 tsp ginger, grated
•½ tsp salt
•½ tsp black pepper
For the Egg Rolls:
•12 egg roll wrappers
•1 egg (beaten, for sealing)
•Oil (for frying)
Instructions
1.Prepare the Filling: In a skillet over medium heat, cook the ground pork until browned. Add garlic, cabbage, carrots, green onions, soy sauce, sesame oil, ginger, salt, and pepper. Stir-fry for 3–4 minutes until vegetables soften. Let it cool.
2.Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface in a diamond shape. Add 2 tablespoons of filling near the bottom corner. Fold the bottom over the filling, fold in the sides, then roll tightly. Seal with a little beaten egg.
3.Fry to Perfection: Heat 2–3 inches of oil in a pan to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes, turning until golden brown. Drain on paper towels.
4. Serve & Enjoy: Serve hot with sweet and sour sauce, soy sauce, or chili sauce for dipping!
Would you like a baked or air fryer version too? 😊🥢