Chinese Egg Rolls

Crispy and golden, these Chinese egg rolls are stuffed with a savory mix of pork, vegetables, and aromatic seasonings. Perfect as an appetizer or snack, they pair wonderfully with your favorite dipping sauces.

INGREDIENTS:

12 egg roll wrappers

1 pound ground pork

2 cups shredded cabbage

1 cup shredded carrots

4 scallions thinly sliced

2 garlic cloves minced

1 tbsp fresh ginger finely grated

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

1/4 tsp white pepper

1 tbsp cornstarch

2 tbsp water for slurry

vegetable oil for frying

DIRECTIONS:

Heat a skillet over medium-high heat and cook the ground pork until browned. Add the cabbage, carrots, scallions, garlic, and ginger. Stir-fry for 3-4 minutes. Season with soy sauce, oyster sauce, sesame oil, and white pepper. Cook for 2 more minutes, then let cool.

Mix cornstarch and water to make a slurry. Place 2 tablespoons of filling onto each egg roll wrapper. Fold the bottom corner over the filling, then the sides, and roll tightly. Seal the top corner with the slurry.

Heat vegetable oil in a deep skillet to 350°F (175°C).

Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown. Remove and drain on paper towels.

Serve warm with dipping sauces like sweet and sour, chili garlic, or soy sauce.