Classic Crispy Egg Rolls

Instructions

Step 1: Heat 1 tablespoon of oil in a large skillet over medium heat and cook the ground pork or beef until browned. /n
Step 2: Add garlic and ginger, cooking for 1 minute until fragrant. /n
Step 3: Stir in cabbage, carrots, and green onions, cooking until softened. /n
Step 4: Add soy sauce, oyster sauce, sesame oil, pepper, and sugar, then cook for another 2–3 minutes. /n
Step 5: Remove the filling from heat and let it cool slightly. /n
Step 6: Lay an egg roll wrapper on a clean surface and place 2–3 tablespoons of filling in the center. /n
Step 7: Fold the bottom corner over the filling, fold in the sides, and roll tightly, sealing with water. /n
Step 8: Heat oil in a deep pan to 350°F (175°C). /n
Step 9: Fry egg rolls in batches for 3–4 minutes until golden brown and crispy. /n
Step 10: Remove and drain on paper towels, then serve hot with your favorite dipping sauce.

Storage and Reheating Tips

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) until crispy. Freeze uncooked egg rolls for up to 2 months and fry directly from frozen when ready to serve.