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Instructions:
- In a skillet over medium heat, cook the ground pork until no longer pink. Drain excess fat.
- Stir in garlic, soy sauce, sesame oil, ginger, salt, and pepper. Cook for 1 minute.
- Add cabbage, carrots, and green onions. Cook for 3–4 minutes until veggies soften slightly but remain crisp. Remove from heat and cool.
- Lay an egg roll wrapper on a flat surface with one corner facing you like a diamond. Place 2–3 tablespoons of filling in the center.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal.
- Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes until golden brown and crispy.
- Drain on paper towels and serve hot with sweet and sour sauce or soy dipping sauce.
Variations :
- Swap pork for ground chicken, turkey, shrimp, or tofu.
- Add mushrooms, bean sprouts, or bell peppers for extra texture and flavor.
- Spice it up with chili flakes or a dash of hot sauce in the filling.
Tips :
- Keep wrappers covered with a damp towel while working so they don’t dry out.
- Don’t overcrowd the frying pan; cook in batches for even crisping.
- Freeze uncooked egg rolls on a baking sheet, then store in a freezer bag for quick frying or baking later.
