Yes — these make an amazing supper! Crispy outside, savory inside, and perfect with sweet chili sauce or soy sauce.
Ingredients
1 lb (450 g) ground beef or pork
1 tablespoon oil
3 cups shredded cabbage
1 cup shredded carrots
2 green onions, sliced
2 cloves garlic, minced
1 teaspoon ginger
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt & pepper to taste
12 egg roll wrappers
Water (for sealing)
Oil for frying
Instructions
Cook the meat
Heat 1 tablespoon oil in a pan.
Cook ground beef or pork until browned.
Drain excess grease.
Add vegetables
Stir in cabbage, carrots, green onions, garlic, and ginger.
Cook 3–5 minutes until softened.
Season
Add soy sauce, sesame oil, salt, and pepper.
Let mixture cool slightly.
Roll the egg rolls
Place wrapper like a diamond shape.
Add 2–3 tablespoons filling near the center.
Fold bottom corner over filling, fold sides inward, then roll tightly.
Seal edge with a little water.
Fry
Heat oil to 350°F (175°C).
Fry egg rolls 3–4 minutes until golden brown and crispy.
Drain on paper towels.
Dipping Sauce Ideas
Sweet chili sauce
Soy sauce
Duck sauce
Spicy mayo
Tips
For extra crunch, avoid overfilling.
You can air-fry at 390°F (200°C) for about 10–12 minutes, turning halfway.
Freeze uncooked egg rolls for quick future meals.