Egg Rolls Recipe

Prepare the Wrapper Dough

In a mixing bowl, combine the all-purpose flour and salt. Create a well in the center, add the eggs and gradually mix in the water until a dough forms. Knead the dough for about 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.

Roll the Dough

After resting, divide the dough into smaller portions. Roll each portion into a thin circle (about 6 inches in diameter) using a rolling pin. Dust with flour as necessary to prevent sticking.

Prepare the Filling

In a large skillet, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant. Then add ground pork and cook until browned. Stir in cabbage, carrots, green onions, soy sauce, and pepper. Cook for an additional 5-7 minutes until the vegetables are tender. Remove from heat and allow the filling to cool.

Assemble the Egg Rolls

Take a rolled wrapper and place about 2 tablespoons of the filling in the center. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Use a bit of water to seal the edges if necessary.

Fry the Egg Rolls

In a deep pot or skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the egg rolls in batches, avoiding overcrowding. Fry for about 3-5 minutes or until golden brown and crispy. Remove and place on a paper towel to drain excess oil.

Serve

Serve the egg rolls hot with your favorite dipping sauce, such as sweet and sour or soy sauce.