Directions:
Advertisement:Heat a skillet or wok over medium-high heat. Cook the pork until no longer pink, breaking it up as it cooks.
Add cabbage, carrots, scallions, garlic, and ginger to the pork. Stir-fry for 3-4 minutes until vegetables soften.
Stir in soy sauce, oyster sauce, sesame oil, and white pepper. Cook for 2 more minutes, then remove from heat to cool.
Mix cornstarch and water to make a slurry for sealing the wrappers.
Advertisement:Place filling on each wrapper, fold, tuck in sides, roll tightly, and seal with the slurry.
Heat oil to 350°F (175°C). Fry egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Variations & Tips:
For a vegetarian version, use tofu or shiitake mushrooms.
Advertisement:Add Chinese five-spice powder for extra flavor.
For a healthier option, bake the egg rolls instead of frying.
Ensure the filling is not too moist to avoid soggy wrappers.
Advertisement:The rolling technique may take practice but contributes to the perfect crunch.
Indulge in these homemade egg rolls, a culinary expression of heritage and creativity. Whether you’re a seasoned cook or a beginner, the process of making egg rolls is as rewarding as savoring them. Enjoy the harmonious blend of flavors and textures that make this dish a timeless classic.
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Thanks for your SHARES!
This is the third time we’re making this meal this week. It’s just that amazing!
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