Golden Brown Egg Rolls

Instructions

Step 1 In a large skillet over medium heat, cook the ground pork until browned and fully cooked, breaking it apart as it cooks. Drain any excess grease. /n
Step 2 Add the garlic and ginger to the skillet and sauté for about 30 seconds until fragrant. /n
Step 3 Stir in the shredded cabbage, carrots, and green onions, and cook for 3–4 minutes until slightly softened but still crisp. /n
Step 4 Add the soy sauce, oyster sauce, sesame oil, salt, and black pepper, mixing well to combine all flavors. /n
Step 5 In a small bowl, mix the cornstarch and water, then pour into the skillet and stir until the mixture slightly thickens. Remove from heat and let the filling cool completely. /n
Step 6 Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2–3 tablespoons of filling near the center. /n
Step 7 Fold the bottom corner over the filling, then fold in the sides tightly, and roll upward to seal, lightly brushing the top corner with water to secure. /n
Step 8 Heat vegetable oil in a deep pan or fryer to 350°F (175°C). /n
Step 9 Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. /n
Step 10 Remove the egg rolls with a slotted spoon and drain on paper towels before serving.

Storage and Reheating Tips

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer before transferring to a freezer-safe bag for up to 2 months. Reheat refrigerated egg rolls in a 375°F (190°C) oven or air fryer for 8–10 minutes until crispy. If reheating from frozen, bake for 15–18 minutes or until heated through and golden.