Made this for Sunday football and it was a major hit! No leftovers! (Page 3 ) | February 27, 2024

Directions:

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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.

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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.

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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.

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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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