Introduction:
These egg rolls are golden, crunchy, and filled with a savory mixture of meat and vegetables. Whether served as an appetizer or a meal, they’re irresistible dipped in sweet chili sauce, soy sauce, or classic egg roll sauce. Homemade never tasted this good!
Ingredients:
- 1/2 lb (225g) ground pork or chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil (optional)
- Salt and pepper, to taste
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions:
- Cook Filling:
In a skillet over medium heat, cook ground pork until browned. Add garlic, cabbage, carrots, green onions, soy sauce, and sesame oil. Stir-fry until veggies are soft and moisture is mostly gone. Season with salt and pepper. Let cool slightly. - Assemble Rolls:
Place an egg roll wrapper on a clean surface with one corner facing you. Spoon 2–3 tbsp of filling near the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg to seal. - Fry:
Heat oil in a deep skillet or pan to 175°C (350°F). Fry egg rolls in batches for 3–5 minutes, turning until golden brown and crispy. Drain on paper towels. - Serve:
Serve hot with your favorite dipping sauce—soy, sweet and sour, or spicy mustard.
Enjoy !
