Best Egg Rolls

In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.

Add ground pork or chicken, cooking until browned and cooked through.

Add garlic, cabbage, carrots, mushrooms, bean sprouts, and green onions to the skillet. Cook until vegetables are tender.

Stir in soy sauce, oyster sauce, sesame oil, salt, and black pepper. Cook for an additional 2-3 minutes. Remove from heat and let the filling cool.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you.

Place a generous tablespoon of the filling in the center of the wrapper.

Fold the corner closest to you over the filling, tucking it underneath.

Fold the sides towards the center, creating a pocket.

Brush the top corner with the cornstarch mixture and roll the egg roll away from you, sealing the edge.

In a deep fryer or large, deep skillet, heat vegetable oil to 350°F (175°C).

Carefully place the egg rolls in the hot oil, a few at a time, until golden brown and crispy. This usually takes about 3-5 minutes.

Use a slotted spoon to remove the egg rolls and place them on a paper towel-lined plate to absorb excess oil.