Instructions
Step 1: Cook the Filling
In a large skillet, cook the ground meat over medium heat until no longer pink. Drain any excess fat.
Add cabbage, carrots, green onions, garlic, soy sauce, sesame oil, and ground ginger. Stir-fry for 3–4 minutes until vegetables are tender but not soggy.
Remove from heat and let cool slightly.
Step 2: Prepare the Wrappers
Lay an egg roll wrapper on a clean surface, with one corner pointing toward you (diamond shape).
Place 2–3 tablespoons of the filling in the center.
Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.
Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
Step 3: Fry the Egg Rolls
Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C).
Fry egg rolls in batches for 3–4 minutes per side, or until golden brown and crispy.
Remove and drain on a paper towel-lined plate.
Step 4: Serve
Serve hot with sweet and sour sauce, soy sauce, or spicy chili sauce.
Tips:
For extra crispy egg rolls, double-fry them (let cool for 2 minutes, then fry again for 1 minute).
You can also bake them at 400°F (200°C) for 15–18 minutes, brushing lightly with oil for a healthier version.
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