Instructions:
Step 1
Heat vegetable oil in a skillet or wok over medium-high heat.
Step 2
Add ground pork (or your choice of protein) and cook until browned.
Step 3
Stir in garlic, cabbage, carrots, and bean sprouts, then cook for 3–4 minutes.
Step 4
Add soy sauce, oyster sauce, sesame oil, and green onions, then stir well.
Step 5
Remove from heat and let the filling cool completely.
Step 6
Place one wrapper on a clean surface in a diamond shape.
Step 7
Add 2–3 tablespoons of filling near the bottom corner.
Step 8
Fold the bottom corner over the filling.
Step 9
Fold in the left and right corners.
Step 10
Roll the wrapper tightly toward the top corner.
Step 11
Brush the top edge with beaten egg to seal.
Step 12
Heat 2 inches of vegetable oil in a pot or fryer to 350°F (175°C).
Step 13
Place 2–3 egg rolls in the oil carefully.
Step 14
Fry for 3–5 minutes, turning occasionally, until golden brown and crispy.
Step 15
Remove the egg rolls and drain on paper towels.
Step 16
Serve hot with your favorite dipping sauce.
Tips for Perfect Egg Rolls:
Cool the filling completely before wrapping to prevent soggy egg rolls.
Seal tightly with beaten egg or a flour-water paste to keep them from opening while frying.
Don’t overcrowd the pan—fry only a few rolls at a time for even crispiness.
Check oil temperature with a small piece of wrapper—it should sizzle right away.
Drain on paper towels or a wire rack to keep the rolls extra crispy.
Keep them warm in a 200°F (90°C) oven if making a big batch.
Variations to Try:
Protein Swap: Use chicken, shrimp, beef, or even tofu instead of pork.
Vegetarian Style: Skip the meat and add mushrooms, bell peppers, or extra cabbage.
Spicy Kick: Add chili flakes, sriracha, or diced jalapeños to the filling.
Cheesy Twist: Mix in a little shredded mozzarella or cheddar for a gooey surprise.
Baked Version: Brush rolls lightly with oil and bake at 400°F (200°C) for 15–20 minutes until crispy.
Air Fryer Method: Spray with cooking oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
