Egg Rolls Recipe

Sauté the Vegetables

In a large skillet over medium heat, add 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger for about 1 minute until fragrant. Add the shredded cabbage, grated carrots, and chopped green onions. Cook for about 5-7 minutes until the vegetables are tender.

Add the Protein

Add the ground pork (or chicken) to the skillet. Cook until the meat is no longer pink, about 5-6 minutes. Break it apart with a spatula while cooking.

Season the Filling

Stir in the soy sauce, salt, and black pepper. Mix well and cook for an additional 2-3 minutes. Remove the skillet from heat and let the filling cool slightly.

Prepare the Wrappers

Lay out an egg roll wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of the filling near the center of the wrapper.

Roll the Egg Roll

Fold the bottom corner of the wrapper over the filling. Fold in the sides and then roll it up tightly. Use a small amount of water to seal the top corner. Repeat with remaining wrappers and filling.

Heat the Oil

In a large, deep skillet or pot, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Egg Rolls

Carefully add the egg rolls to the hot oil, a few at a time, and fry for about 3-4 minutes or until golden brown and crispy. Turn them occasionally to ensure even cooking.

Drain and Serve

Using a slotted spoon, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.