Cook the filling: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground meat and cook until browned. Add garlic, cabbage, carrots, and bean sprouts. Stir-fry for about 3–4 minutes until veggies soften slightly.
Flavor it: Stir in soy sauce, oyster sauce, sesame oil, ginger, and green onions. Cook for another 2 minutes. Remove from heat and let it cool slightly.
Assemble the egg rolls: Place a wrapper in a diamond shape (corner pointing at you). Add 2–3 tablespoons of filling near the bottom corner. Fold up the bottom, then sides, and roll tightly. Brush the top corner with beaten egg to seal.
Fry: Heat oil in a deep pan (about 350°F/175°C). Fry egg rolls 2–3 at a time for about 3–5 minutes until golden brown and crispy. Drain on paper towels.
Serve: Serve hot with sweet chili sauce, soy sauce, or spicy mustard!
🔥 Tips for Super Crispy Egg Rolls:
Make sure the filling is cool before wrapping, so it doesn’t make the wrappers soggy.
Fry in small batches so the oil temperature stays hot and crispy.
For a lighter version, brush with oil and bake at 400°F (200°C) for about 15–20 minutes, flipping halfway.
Would you also like a recipe for a homemade sweet chili dipping sauce to go with these beauties? 🌶️💛 (It’s super easy and only takes 5 minutes!)
