Egg Roll Recipe

Prep vegetables and aromatics

Thinly shred cabbage and carrot; rinse and drain bean sprouts; finely slice green onions; mince garlic.

In a large skillet, heat sesame oil over medium heat.

Add garlic and sauté for about 30 seconds until fragrant.

Add cabbage, carrot, and bean sprouts; stir-fry until just softened and moisture has evaporated.

Stir in green onions, soy sauce, and oyster sauce. Season with salt and pepper.

In a small bowl, whisk cornstarch with water to make a slurry; stir into the filling and cook until the mixture thickens and becomes glossy.

Transfer filling to a tray and let cool to room temperature before wrapping.

Assemble egg rolls

Place 2-3 tablespoons of filling near the bottom third of an egg roll wrapper. Fold the sides over the filling, then roll tightly toward the top.

Seal the edge with a thin paste of water and cornstarch (or simply water) to secure.

Repeat with remaining wrappers and filling.

Heat neutral oil in a deep pan to 350°F (175°C).

Fry egg rolls in batches until golden brown and crisp, about 3-4 minutes per batch, turning to ensure even coloring.

Transfer to paper towels to drain excess oil.

Serve hot with dipping sauce such as soy sauce, sweet chili sauce, or a vinegar-based dip.