Instructions:
1. Prepare the Filling:
Heat 1 tbsp oil in a large pan or wok over medium-high heat.
If using meat, cook until browned, then drain excess fat.
Add garlic, ginger, and green onions, sauté for 30 seconds.
Add cabbage, carrots, mushrooms, and bean sprouts. Stir-fry for 3-4 minutes until slightly softened.
Stir in soy sauce, oyster sauce, sesame oil, salt, and pepper. Cook for another 2 minutes.
Remove from heat and let the filling cool slightly.
2. Wrap the Egg Rolls:
Lay an egg roll wrapper on a clean surface in a diamond shape.
Place about 2 tbsp of filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the sides.
Roll tightly toward the top corner. Seal the edge with cornstarch slurry (mix cornstarch + water).
Repeat until all wrappers are filled.
3. Fry the Egg Rolls:
Heat 2-3 inches of oil in a deep pan to 350°F (175°C).
Fry egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown.
Drain on a paper towel-lined plate.
4. Serve:
Enjoy hot with sweet chili sauce, soy sauce, or duck sauce!
Baking Option:
Brush egg rolls with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until crispy.
Enjoy your homemade egg rolls!
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