1. Prepare the Filling:
Heat vegetable oil in a large skillet or wok over medium-high heat.
If using meat, cook it until browned and cooked through, then drain excess fat.
Add garlic, ginger, and green onions, sauté for about 30 seconds until fragrant.
Toss in cabbage, carrots, mushrooms, and bean sprouts. Stir-fry for 3-4 minutes until veggies soften but remain slightly crisp.
Pour in soy sauce, oyster sauce, and sesame oil. Season with salt and pepper. Cook for another 2 minutes, then remove from heat and let cool.
2. Wrap the Egg Rolls:
Lay a wrapper on a clean surface with a corner pointing toward you (diamond shape).
Place about 2 tablespoons of filling near the bottom corner.
Fold the bottom corner over the filling, then fold the left and right corners inward.
Roll tightly toward the top corner, sealing the edge with the cornstarch slurry. Repeat for all wrappers.
3. Fry the Egg Rolls:
Heat vegetable oil 2-3 inches deep in a pan or fryer to 350°F (175°C).
Fry egg rolls in batches for 3-4 minutes, turning occasionally, until golden and crispy.
Drain on paper towels to remove excess oil.
4. Serve:
Enjoy your hot, crispy egg rolls with your favorite dipping sauces like sweet chili, soy, or duck sauce.
Healthier Baking Option
Preheat your oven to 400°F (200°C).
Place egg rolls on a parchment-lined baking sheet.
Lightly brush them with vegetable oil.
Bake for 20-25 minutes, flipping halfway through, until crispy and golden.