Step 1: Cook the Filling
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Heat a large skillet over medium-high heat.
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Add the ground pork and cook 5–6 minutes until browned.
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Stir in the onion and garlic, cooking another 2–3 minutes until fragrant.
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Add the coleslaw mix, oyster sauce, and ginger. Sauté 3–4 minutes, until the cabbage softens and excess moisture evaporates.
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Stir in scrambled eggs if using, then remove from heat and let the filling cool for about 10 minutes.
Step 2: Prepare to Roll
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Set up a clean, flat workspace.
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Keep the egg roll wrappers covered with a damp towel to prevent drying.
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Keep a small bowl of water nearby for sealing.
Step 3: Assemble the Egg Rolls
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Place a wrapper in a diamond shape.
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Spoon 2–3 tablespoons of filling near the bottom corner.
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Fold the bottom corner over the filling, then fold in the sides and roll tightly upward.
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Moisten the top edge with water and press to seal.
Step 4: Fry the Egg Rolls
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Heat oil in a deep pot to 350°F (about 2–3 inches deep).
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Fry 3–4 egg rolls at a time for 3–4 minutes, turning occasionally, until golden brown.
Step 5: Drain and Serve
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Transfer fried egg rolls to a wire rack to drain and stay crisp.
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Serve hot for maximum crunch and flavor.