★Ingredients
- 2 cups shredded cabbage
- 1 pound ground pork or chicken
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup bean sprouts
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 green onions, chopped
For the Egg Rolls*
20 egg roll wrappers
Vegetable oil (for frying)
1 egg, beaten (for sealing the wrappers)
★Instructions
Prepare the Filling*
Heat a large skillet or wok over medium-high heat.
Add the ground pork or chicken and cook until browned and cooked through, breaking it up into small pieces.
Add the garlic and ginger and cook for another minute until fragrant.
Stir in the cabbage, carrots, and bean sprouts. Cook for about 3-5 minutes until the vegetables are tender.
Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir to combine and cook for another 2 minutes.
Remove from heat and stir in the chopped green onions. Allow the filling to cool slightly.
Assemble the Egg Rolls*
Place an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape).
Spoon about 2-3 tablespoons of the filling mixture into the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly towards the top corner.
Brush a little beaten egg on the top corner to seal the egg roll. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls*
Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C).
Fry the egg rolls in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-5 minutes.
Remove from the oil and drain on paper towels.
Serve*
Serve the egg rolls hot with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or a spicy chili sauce.
Enjoy!