🥟 Egg Rolls (Vegetarian or Classic)

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Instructions:

1. Prepare filling
   • Heat oil in a wok/skillet.
   • Sauté garlic & ginger until fragrant.
   • Add cabbage, carrots, mushrooms, bean sprouts, and green onions. Stir-fry until just tender but not mushy.
   • Season with soy sauce, sesame oil, and pepper. Cool filling before rolling.
2. Roll the egg rolls
   • Place a wrapper on a flat surface (corner facing you like a diamond).
   • Spoon ~2 tbsp filling near the bottom.
   • Fold bottom corner over filling, tuck sides in, and roll tightly.
   • Brush edge with beaten egg to seal.
3. Fry
   • Heat oil to 350°F (175°C).
   • Fry rolls in small batches for 3–5 minutes, until golden brown and crisp.
   • Drain on paper towels.
4. Serve
   • Enjoy hot with sweet chili sauce, soy sauce, or spicy mustard.

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🌱 Vegetarian Variations (vEgg Rolls):

• Add tofu or vermicelli noodles for extra texture.
• Use only vegetables and season with a splash of hoisin for a sweet-savory punch.

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Would you like me to also share a baked or air-fryer version so they’re lighter but still crispy?