Instructions
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 drain excess fat. Add garlic, ginger, and green onions; sauté for 30 seconds until fragrant. Toss in cabbage, carrots, mushrooms, and bean sprouts; stir-fry for 3–4 minutes until veggies soften. Mix in soy sauce, oyster sauce, sesame oil, salt, and pepper. Cook for 2 more minutes, then remove from heat and let cool slightly.
2. Wrap the Egg Rolls:
Lay an egg roll wrapper flat in a diamond shape. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top. Seal the edge with the cornstarch slurry.
3. Fry the Egg Rolls:
Heat 2–3 inches of vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, turning occasionally until golden brown and crispy. Drain on paper towels.
4. Serve:
Enjoy your egg rolls hot with dipping sauces like sweet chili, soy, or duck sauce.
Baking Option (Healthier Alternative)
For a lighter take, brush the wrapped egg rolls with a little oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway to ensure even crispness.