👩🍳 Step-by-Step Instructions
1️⃣ Cook the Filling:
-
Heat vegetable oil in a large skillet or wok over medium-high heat.
-
If using meat, cook until browned and fully cooked through. Drain any excess fat.
-
Add garlic, ginger, and green onions. Sauté for about 30 seconds until fragrant.
-
Toss in the cabbage, carrots, mushrooms, and bean sprouts. Stir-fry for 3–4 minutes until softened.
-
Stir in soy sauce, oyster (or hoisin) sauce, sesame oil, salt, and pepper. Cook for another 2 minutes.
-
Remove from heat and allow the mixture to cool slightly.
2️⃣ Assemble the Egg Rolls:
-
Lay a wrapper on a clean surface with one corner pointing toward you (diamond shape).
-
Spoon about 2 tablespoons of filling near the bottom corner.
-
Fold the bottom corner over the filling, then fold in the left and right sides.
-
Roll tightly upward to enclose the filling. Seal the edge with the cornstarch-water mixture.
-
Repeat until all egg rolls are assembled.
3️⃣ Fry Until Crispy:
-
Heat 2–3 inches of vegetable oil in a heavy-bottomed pan to 350°F (175°C).
-
Fry a few rolls at a time for 3–4 minutes, turning to brown all sides.
-
Remove and drain on paper towels.
🔄 Optional: Bake Instead of Fry
-
Lightly brush each egg roll with oil..
-
Arrange on a baking sheet lined with parchment paper.
-
Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden and crispy.
🍽 Serving Suggestions
Serve hot with your favorite dipping sauces:
-
Sweet chili sauce
-
Soy sauce
-
Duck sauce
-
Or spicy mustard for a kick!
✨ Pro Tip: Want to make these ahead? Assemble and freeze the uncooked rolls—just fry or bake straight from the freezer (add a few extra minutes to the cook time).
