Instructions
step 1 In a large skillet over medium heat, cook the ground pork or chicken until browned.
/ nstep 2 Add garlic, ginger, cabbage, carrots, and green onions, cooking until vegetables soften.
/ nstep 3 Stir in soy sauce, sesame oil, salt, and pepper, then remove from heat and let cool slightly.
/ nstep 4 Place an egg roll wrapper on a clean surface and add 2–3 tablespoons of filling near one corner.
/ nstep 5 Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the edge with water.
/ nstep 6 Heat vegetable oil in a deep pan to 350°F (175°C).
/ nstep 7 Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes.
/ nstep 8 Remove and drain on paper towels.
/ nstep 9 Serve warm 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 again. Avoid microwaving as it can make them soggy. For freezing, freeze uncooked or cooked egg rolls for up to 2 months and fry or reheat directly from frozen.
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