Instructions
step 1 Heat a large skillet over medium heat and cook the ground pork or chicken until browned and fully cooked, breaking it apart as it cooks. Drain excess grease if necessary. /n
step 2 Add shredded cabbage, carrots, bean sprouts, green onions, garlic, and ginger to the skillet. Cook for 3–4 minutes until vegetables soften slightly. /n
step 3 Stir in soy sauce, oyster sauce, sesame oil, salt, and black pepper. Mix well and cook for another 1–2 minutes. Remove from heat and allow the filling to cool slightly. /n
step 4 Sprinkle cornstarch over the filling and mix to help bind the ingredients together. /n
step 5 Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons 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. /n
step 6 Heat vegetable oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. /n
step 7 Remove egg rolls and drain on paper towels. Allow to cool slightly before serving. /n
step 8 Serve warm with your favorite dipping sauces such as sweet chili sauce or soy sauce.
Storage and Reheating Tips
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F oven for 8–10 minutes or air fry until heated through and crispy. Avoid microwaving, as it may soften the wrapper. Uncooked egg rolls can be frozen and fried directly from frozen, adding a few extra minutes to the cooking time.
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