Best Egg Rolls

Best Egg Rolls

Best Egg Rolls


1 pound ground pork (or chicken, beef, shrimp)
2 teaspoons ginger, chopped
3 cloves garlic, chopped
1 cup cabbage, shredded
1 cup carrots, shredded
1/2 cup onion, chopped
Soy sauce 2 tablespoons
oyster sauce 1 tablespoon (optional)
1 teaspoon sesame oil
Salt and pepper to taste
12-14 spring roll wrappers
2 tablespoons all-purpose flour (for paste)
Vegetable oil for frying
Sauce for dipping serving

Best Egg RollsBest Egg Rolls


In a large frying pan, fry the ground beef over medium heat until no longer pink. Add ginger and garlic and cook for another 2 minutes.
Add the cabbage, carrots, and onions to the pot. Simmer until vegetables are tender, about 5 minutes. Add soy sauce, oyster sauce (if using), and sesame oil and mix. Season with salt and pepper. Remove from heat and allow mixture to cool.
Mix flour with a little water to form a paste. This is used to seal spring rolls.
Place the egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling in the center. Roll up the wrapper from bottom to top, tucking in the sides and continue rolling. Seal the edges with flour paste. Heat
vegetable oil to 350°F (175°C) in an air fryer or large skillet. Fry the spring rolls in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Serve hot with your favorite dipping sauce.
Prep time: 30 minutes |Cook time: 15 minutes |Total time: 45 minutes

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