Ingredients:
1 lb ground pork (or chicken, beef, or shrimp)
2 cups shredded cabbage (or coleslaw mix)
1 cup shredded carrots
3 green onions, thinly sliced
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce (optional, for richer flavor)
1 tsp sesame oil
½ tsp ground ginger
Salt & black pepper, to taste
Egg roll wrappers (about 20)
1 egg, beaten (for sealing)
Oil for frying (vegetable, peanut, or canola)
Instructions:
- Cook the Filling
In a large skillet or wok, cook ground pork until browned.
Add garlic, ginger, cabbage, carrots, and green onions. Cook until vegetables soften.
Stir in soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix well.
Remove from heat and let filling cool slightly.
- Assemble Egg Rolls
Place an egg roll wrapper on a clean surface (pointed like a diamond).
Add 2–3 tablespoons of filling near the center.
Fold the bottom corner up over the filling, fold in the sides, then roll tightly.
Brush the top corner with beaten egg and seal.
- Fry the Egg Rolls
Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C).
Fry egg rolls in small batches for 3–5 minutes, turning until golden brown and crispy.
Remove and drain on paper towels.
- Serve
Enjoy hot with sweet and sour sauce, soy sauce, or spicy chili dipping sauce.
👉 If you’d like, I can also give you a baked or air fryer version for a lighter option. Want me to add that?