Best Egg Rolls Recipe

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the ground pork and cook it until browned and fully cooked, about 6-8 minutes. Make sure to break up the meat as it cooks to avoid large clumps.

Once cooked, drain excess fat if necessary, and transfer the pork to a separate bowl.

In the same skillet, add the minced garlic and ginger. Stir-fry them for about 1 minute until fragrant.

Add the shredded cabbage and carrots, and cook for 3-4 minutes until softened but still slightly crisp.

Stir in the cooked pork, soy sauce, oyster sauce, rice vinegar, and sesame oil. Mix well to combine all the flavors. Cook for an additional 2-3 minutes, then remove from heat and allow the filling to cool.

Lay one egg roll wrapper on a clean surface, with one corner pointing towards you, forming a diamond shape.

Spoon 2 tablespoons of the filling onto the bottom third of the wrapper.

Fold the bottom corner over the filling, then fold in the side corners to the center, like an envelope.

Brush the top corner with a little beaten egg to seal the wrapper, then roll it up tightly. Ensure it’s sealed properly to avoid leakage during frying. Repeat this process with the remaining wrappers and filling.

In a deep pan or wok, heat oil to about 350°F (175°C). Make sure there is enough oil to submerge the egg rolls.

Fry the egg rolls in small batches, 3-4 at a time, to avoid overcrowding the pan. Cook them for 3-5 minutes, turning occasionally until they are golden brown and crispy on all sides.

Use a slotted spoon to remove the egg rolls from the oil and place them on paper towels to drain excess oil.

Once the egg rolls have cooled slightly, serve them hot with your favorite dipping sauces like sweet chili sauce, soy sauce, or hoisin sauce.