Cook the filling: In a large skillet, brown the ground pork. Add garlic, ginger, cabbage, carrots, and green onions. Stir-fry until veggies soften.
Season: Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Cook 2–3 minutes until everything is well combined. ➜ Let the filling cool completely (this keeps egg rolls crisp!).
Wrap the egg rolls:
Place 1–2 tablespoons of filling on a wrapper.
Roll tightly like a burrito.
Brush the edges with the beaten egg to seal.
Fry: Heat oil to 350°F (175°C). Fry 3–4 minutes until golden and crispy. Drain on paper towels.
🫙 Dipping Sauce (optional but irresistible!)
Mix:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar
Chili flakes or sriracha to taste
❤️ Tips for the Best Egg Rolls
Cool filling = no soggy rolls
Roll tight to avoid leaks
Freeze before frying for extra crispiness
Air fryer option: 400°F for 10–12 minutes, spraying lightly with oil
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