Instructions:
Cook the filling: In a pan over medium heat, cook the ground pork or chicken until browned. Drain excess fat.
Add garlic, ginger, cabbage, and carrots. Stir-fry for 2-3 minutes until softened.
Stir in soy sauce, oyster sauce, sesame oil, salt, and black pepper. Cook for another 2 minutes, then remove from heat and let cool.
Wrap the egg rolls: Place an egg roll wrapper on a flat surface. Spoon about 2 tablespoons of filling onto the bottom third of the wrapper.
Fold the bottom over the filling, tuck in the sides, and roll tightly. Brush the edge with a beaten egg to seal.
Fry until golden: Heat oil to 350°F (175°C) in a deep pan. Fry egg rolls in batches for 3-5 minutes or until golden brown and crispy.
Drain on paper towels and serve hot with sweet chili sauce or soy sauce.
Enjoy your homemade crispy egg rolls! 🥢✨
