Ingredients:
- 1 lb ground pork
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon ginger, grated
- 1 teaspoon sesame oil
- 1 package (16 oz) egg roll wrappers
- Vegetable oil for frying
Directions:
- In a large skillet, cook the ground pork over medium heat until browned. Drain any excess fat.
- Add the shredded cabbage, shredded carrots, chopped green onions, and minced garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
- Stir in the soy sauce, oyster sauce, grated ginger, and sesame oil. Cook for an additional 2-3 minutes until well combined. Remove from heat and let cool slightly.
- Place an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Spoon about 2 tablespoons of the filling onto the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Use a bit of water to seal the top corner. Repeat with the remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 200 kcal per serving | Servings: 12 egg rolls