Crispy golden egg rolls stuffed with savory pork and crunchy cabbage and carrots.
9 steps, about 55 minutes start to finish.
If using meat, cook ground pork or shrimp in a skillet until done. Set aside.
In the same skillet, sauté garlic and ginger briefly, then add cabbage, carrots, and bean sprouts. Cook until wilted.
Add soy sauce, sesame oil, cooked meat (if using), and green onions. Toss to combine. Season with salt and pepper. Let cool.
Lay an egg roll wrapper on a flat surface in a diamond orientation.
Place a few tablespoons of filling in the center.
Fold the bottom corner up over the filling, then fold in the sides, and roll tightly upward. Seal the top corner with beaten egg.
Heat about 2-3 inches of vegetable oil in a heavy pot or wok to 350°F.
Fry egg rolls in batches for 3-4 minutes, turning, until golden brown and crispy.
Drain on paper towels. Serve with sweet and sour sauce.
“Let the filling cool before you wrap so it doesn't steam and tear the wrappers. Roll them tight and seal the edge with beaten egg, a loose roll lets oil seep in and go soggy.”
