Ingredients
- 1 lb (450g) ground pork
- 2 cups cabbage, finely shredded
- 1 cup carrots, julienned or grated
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- Heat a skillet over medium heat and cook the ground pork until browned.
- Add garlic, cabbage, carrots, and green onions. Cook for 3–4 minutes until vegetables soften.
- Stir in soy sauce, sesame oil, and black pepper. Let the mixture cool slightly.
- Place an egg roll wrapper on a clean surface in a diamond shape.
- Add 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.
- Heat oil to 350°F (175°C) and fry egg rolls for 3–4 minutes until golden brown.
- Remove and drain on paper towels before serving.
Tips
- Do not overfill the wrappers to prevent tearing.
- Keep wrappers covered with a damp towel while assembling.
- For a lighter version, bake at 400°F (200°C) for 15–20 minutes, turning halfway through.
- Serve with sweet chili sauce, duck sauce, or soy sauce for extra flavor.
- Freeze uncooked egg rolls for up to 3 months and fry directly from frozen when needed.