Prep Time: 20minutes minutes
Cook Time: 15minutes minutes
Total Time: 35minutes minutes
Servings: 6
Ingredients
Filling
- 1 lb 450 g ground pork or chicken
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- ½ cup finely chopped green onions
- 2 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- ½ teaspoon sugar
- 1 tablespoon cornstarch
For Rolling
- 12 –14 egg roll wrappers
- 1 egg + 1 tablespoon water for sealing
For Frying
- 3 –4 cups vegetable or peanut oil
Instructions
Cook the Filling
- Heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it into small pieces. Add garlic and ginger; cook 30 seconds.
Add Vegetables & Seasoning
- Stir in cabbage, carrots, and green onions. Cook until vegetables soften and moisture evaporates (about 4–5 minutes).
- Add soy sauce, oyster sauce, sesame oil, sugar, white pepper, and cornstarch. Stir well. Remove from heat and let cool completely.
Roll the Egg Rolls
- Place one wrapper on a flat surface in a diamond shape.
- Spoon 2–3 tablespoons filling near the bottom corner.
- Fold bottom corner over filling → fold in both sides → roll tightly upward.
- Seal the top edge using egg wash.
- Repeat until finished.
Fry
- Heat oil to 350°F (175°C).
- Fry 3–4 rolls at a time for 3–4 minutes, turning occasionally, until golden brown.
- Transfer to paper towels to drain.
Serve
- Serve hot with sweet chili sauce, duck sauce, or soy sauce.
