Ingredients

1 tbsp vegetable oil

1 lb ground pork (or ground chicken/shrimp)

1/2 head green cabbage, shredded (about 4 cups)

2 medium carrots, shredded

4 oz shiitake mushrooms, thinly sliced (fresh or rehydrated)

3 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp soy sauce (low sodium recommended)

1 tbsp oyster sauce

1 tsp sesame oil

1/2 tsp black pepper

Pinch of sugar

2 green onions, thinly sliced

1 package egg roll wrappers (16-18 count, standard size)

1 large egg, beaten (for egg wash)

4-6 cups vegetable oil (for deep frying, or peanut oil)

Instructions

Step 1: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat from the skillet.

Step 2: Add shredded cabbage, carrots, and thinly sliced shiitake mushrooms to the skillet with the pork. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften slightly but remain crisp-tender.

Step 3: Stir in minced garlic and grated ginger. Cook for another minute until fragrant.

Step 4: Add soy sauce, oyster sauce, sesame oil, black pepper, and a pinch of sugar to the filling. Mix well to combine. Remove from heat and stir in the sliced green onions.

Step 5: Transfer the filling to a large bowl or spread it out on a plate to cool completely. This prevents the egg roll wrappers from tearing during assembly.

Step 6: Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place 2-3 tablespoons of the cooled filling just below the center in a log shape, leaving space on the sides.

Step 7: Fold the bottom corner tightly over the filling, tucking it in securely.

Step 8: Fold the left and right corners toward the center, overlapping slightly to secure the sides.

Step 9: Brush the top corner lightly with beaten egg wash. Roll the egg roll tightly from the bottom toward the top corner, sealing it completely. Repeat with remaining filling and wrappers.

Step 10: Pour 4-6 cups vegetable oil into a large heavy pot or Dutch oven, at least 3 inches deep. Heat oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.

Step 11: Carefully fry 3-4 egg rolls at a time, avoiding overcrowding. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy.

Step 12: Remove egg rolls with a slotted spoon and drain on paper towels or a wire rack set over towels.

Step 13: Allow oil to return to 350°F (175°C) before frying the next batch. Repeat until all egg rolls are cooked.

Step 14: Serve hot with your favorite dipping sauce such as sweet and sour, duck sauce, or hot mustard.

Tips & Variations

For a lighter version, bake the assembled egg rolls at 425°F (220°C) for 20-25 minutes, turning halfway through.

Try substituting ground pork with ground chicken or shrimp for a different flavor.

Adding finely chopped water chestnuts or bean sprouts can add extra crunch.

Make sure the filling is completely cooled before wrapping to prevent soggy wrappers.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 10-15 minutes or until heated through and crispy again. Avoid microwaving as it can make them soggy. Uncooked wrapped egg rolls can be frozen on a tray, then transferred to a freezer bag for up to 2 months; fry directly from frozen for best results.

FAQs

Can I make the filling ahead of time?

Yes, the filling can be prepared a day in advance and stored in the refrigerator. Just make sure to cool it completely before wrapping the egg rolls.

What can I use instead of egg roll wrappers?

If egg roll wrappers are unavailable, spring roll wrappers or even wonton wrappers can be used as a substitute, though cooking times may vary due to size differences.