Ingredients:
- 1 lb ground pork
- 2 cups cabbage, finely shredded
- 1 carrot, julienned
- 1/2 cup bamboo shoots, minced
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 12 egg roll wrappers
- Oil for frying
Directions:
- Heat a large skillet over medium heat. Add ground pork and cook until browned, breaking it up as it cooks.
- Add cabbage, carrot, bamboo shoots, green onions, garlic, and ginger. Cook for about 3-4 minutes until vegetables are soft.
- Stir in soy sauce, oyster sauce, and sesame oil, and cook for another 2 minutes.
- Remove from heat and allow the mixture to cool slightly.
- Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape). Place about 3 tablespoons of the pork mixture near the bottom corner.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the final corner with a dab of water.
- Heat oil in a deep-fryer or large saucepan to 350°F (175°C).
- Fry egg rolls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- Serve hot with dipping sauce of choice.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes