Homemade Egg Rolls Recipe

Instructions:

1. Prepare the Filling:

• Heat 1 tbsp oil in a large pan or wok over medium-high heat.
• If using meat, cook until browned, then drain excess fat.
• Add garlic, ginger, and green onions, sauté for 30 seconds.
• Add cabbage, carrots, mushrooms, and bean sprouts. Stir-fry for 3-4 minutes until slightly softened.
• Stir in soy sauce, oyster sauce, sesame oil, salt, and pepper. Cook for another 2 minutes.
• Remove from heat and let the filling cool slightly.

2. Wrap the Egg Rolls:

• Lay an egg roll wrapper on a clean surface in a diamond shape.
• Place about 2 tbsp of filling near the bottom corner.
• Fold the bottom corner over the filling, then fold in the sides.
• Roll tightly toward the top corner. Seal the edge with cornstarch slurry (mix cornstarch + water).
• Repeat until all wrappers are filled.

3. Fry the Egg Rolls:

• Heat 2-3 inches of oil in a deep pan to 350°F (175°C).
• Fry egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown.
• Drain on a paper towel-lined plate.

4. Serve:

• Enjoy hot with sweet chili sauce, soy sauce, or duck sauce!

Baking Option:

• Brush egg rolls with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until crispy.

Enjoy your homemade egg rolls! 😊