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Instructions:
1. Prepare the Filling:
- Heat a large skillet over medium heat. Add the ground pork and cook until browned, breaking it apart with a spatula.
- Add garlic, ginger, and green onions. Sauté for 2-3 minutes until fragrant.
- Stir in cabbage and carrots. Cook for another 4-5 minutes until the vegetables soften.
- Add soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch. Mix well and cook for 2 more minutes until the sauce thickens slightly.
- Remove from heat and let the filling cool completely.
2. Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface, with one corner pointing toward you (like a diamond shape).
- Place 2-3 tablespoons of filling near the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides tightly.
- Roll the wrapper upward, sealing the top corner with a bit of beaten egg to secure the roll.
3. Fry the Egg Rolls:
- Heat 2-3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the egg rolls in batches, making sure not to overcrowd the pan. Cook for 3-5 minutes or until golden brown and crispy, turning occasionally.
- Remove and place on a wire rack or paper towel to drain excess oil.
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