Instructions
1. Cook the Filling:
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Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
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If using meat, cook until browned and crumbly. Drain any excess fat.
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Add garlic, ginger, and green onions. Stir-fry for about 30 seconds.
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Toss in the cabbage, carrots, mushrooms, and bean sprouts. Cook for 3–4 minutes until tender-crisp.
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Stir in the soy sauce, oyster/hoisin sauce, sesame oil, salt, and pepper. Cook for another minute or two.
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Remove from heat and let the mixture cool before wrapping.
2. Assemble the Egg Rolls:
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Place a wrapper on a clean surface with one corner facing you (like a diamond).
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Spoon about 2 tablespoons of filling near the bottom corner.
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Fold the bottom up over the filling, tuck in the sides, and roll it up tightly.
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Seal the top edge with the cornstarch slurry.
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Repeat with the remaining wrappers and filling.
3. Fry to Perfection:
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Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C).
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Fry egg rolls in small batches for about 3–4 minutes, turning occasionally, until golden brown and crisp.
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Drain on paper towels to remove excess oil.
4. Serve & Enjoy:
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Serve hot with your favorite dipping sauce like sweet chili, soy, or duck sauce.
Baking Option:
Want a lighter alternative? Brush the egg rolls with oil and bake at 400°F (200°C) for 20–25 minutes, flipping once halfway through, until golden and crispy.
Tip: These egg rolls also freeze well—just wrap them before frying and store them in a freezer-safe bag. Fry straight from frozen, adding an extra minute or two to the cook time.
