Instructions
Prepare the filling:
Cook the meat: In a large skillet or wok, cook the ground pork or chicken over medium heat until
fully cooked, breaking it up into small pieces.
Add vegetables: Add the cabbage, carrots, bean sprouts, and green onions to the skillet. Cook for
about 5-7 minutes until the vegetables are tender.
Season the filling: Stir in the garlic, soy sauce, oyster sauce, sesame oil, ginger, black pepper, and
salt. Cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat and let it
cool slightly.
Assemble the egg rolls:
Prepare the wrappers: Place an egg roll wrapper on a clean, dry surface with one of the corners
pointing towards you (like a diamond shape).
Add the filling: Spoon about 2 tablespoons of the filling onto the center of the wrapper.
Fold and roll: Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush
a little beaten egg on the top corner to seal the egg roll. Repeat with the remaining wrappers and
filling.
Fry the egg rolls:
Continued on next page 👇(page 3)👇
