Pork Or Chicken Egg Roll Recipe

Cook the Meat

In a large skillet over medium heat, add the ground pork or chicken. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat.

Add Vegetables

To the skillet with the cooked meat, add the shredded cabbage, grated carrots, chopped green onions, minced garlic, and minced ginger. Stir and cook for another 3-5 minutes until the vegetables are slightly tender.

Season the Filling

Stir in the soy sauce, sesame oil, salt, and black pepper. Cook for an additional 2 minutes, mixing well. Remove from heat and let the filling cool slightly.

Wrap the Filling

Place an egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the filling onto the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a little water.

Repeat

Repeat the process with the remaining wrappers and filling until all are filled and sealed.

Heat the Oil

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Egg Rolls

Carefully place a few egg rolls in the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy, turning occasionally.

Drain and Serve

Remove the fried egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with dipping sauce.