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Ingredients:
- 2 cups shredded cabbage
- 1 teaspoon sesame oil
- 1 lb ground pork or chicken
- 1/2 teaspoon ground ginger
- 2 cloves garlic (minced)
- 2 green onions (chopped)
- 1 package egg roll wrappers
- 1 tablespoon soy sauce
- 1 cup shredded carrots
- Vegetable oil for frying
Directions:
- Cook the Meat: In a large skillet over medium heat, cook the ground pork or chicken until browned. Drain any excess fat.
- Prepare the Veggies: Add the shredded cabbage, carrots, green onions, and garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
- Season the Filling: Stir in the soy sauce, sesame oil, and ground ginger. Mix well and remove from heat. Allow the filling to cool slightly.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling in the center.
- Wrap the Egg Rolls: Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner, sealing the edge with a dab of water.
- Fry the Egg Rolls: Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes.
- Drain and Serve: Remove from oil and drain on paper towels. Serve hot with your choice of dipping sauce.
