Ingredients:
For the filling:
1/2 pound ground pork (or chicken)
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup bean sprouts
1/4 cup finely chopped mushrooms (shiitake or white)
2 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and pepper to taste
For the egg rolls:
Egg roll wrappers (store-bought or homemade)
1 egg, beaten (for sealing)
Vegetable oil (for frying)
Instructions:
1. Prepare the Filling:
Heat a large skillet or wok over medium-high heat and add a little oil.
Add the ground pork and cook until browned, breaking it up with a spatula.
Add the garlic and cook for an additional minute until fragrant.
Add the shredded cabbage, carrots, bean sprouts, mushrooms, and green onions. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
Stir in the soy sauce, oyster sauce (if using), and sesame oil. Mix well and season with salt and pepper to taste.
Remove the filling from heat and let it cool slightly.
2. Assemble the Egg Rolls:
Place an egg roll wrapper on a clean surface with one corner pointing towards you, like a diamond.
Spoon a small amount of filling onto the wrapper, near the corner closest to you.
Fold the corner over the filling and roll it tightly halfway. Fold in the sides, then continue rolling tightly until you reach the top corner.
Seal the edge with a little beaten egg. Repeat with the remaining wrappers and filling.
3. Fry the Egg Rolls:
Heat a generous amount of vegetable oil in a deep skillet or wok over medium-high heat. The oil should be about 350°F (175°C) for proper frying.
Fry the egg rolls in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and crispy.
Remove the egg rolls from the oil and drain on paper towels.
4. Serve:
Serve hot with your favorite dipping sauce, such as soy sauce, sweet and sour sauce, or plum sauce.
