Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground pork (450g), or ground chicken, turkey, or beef
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 inch ginger, peeled and minced (about 1 tablespoon)
  • 1 cup shredded cabbage (about 85g)
  • 1 cup shredded carrots (about 85g)
  • 1/2 cup finely sliced green onions (about 40g)
  • 2 tablespoons soy sauce (30 ml), low sodium preferred
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/2 teaspoon ground white pepper (2 ml)
  • 1/4 teaspoon sugar (1g)
  • 1 tablespoon cornstarch (8g)
  • 1 package (about 12-15) egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Vegetable oil, for frying (about 3-4 cups)

Instructions:

  1. Heat oil in a large skillet or wok over medium-high heat. Add pork (or other protein) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add onion, garlic, and ginger to the skillet and sauté until softened and fragrant, about 2-3 minutes.
  3. Add cabbage and carrots to the skillet and cook until slightly softened, about 3-5 minutes.
  4. Stir in green onions, soy sauce, rice vinegar, sesame oil, white pepper, and sugar. Cook for another minute, stirring constantly.
  5. Add cornstarch to the mixture. This will slightly thicken the filling.
  6. Remove from heat and transfer the filling to a mixing bowl. Let cool completely, about 15 minutes. You can expedite cooling in the fridge, about 15 minutes.
  7. Lay out one egg roll wrapper on a clean, dry surface, with one point facing you like a diamond.
  8. Place about 1/4 cup of filling in the center of the wrapper. Fold the bottom corner over the filling, tucking it in tightly. Fold in the sides, then roll the egg roll tightly towards the top corner.
  9. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
  10. Pour oil into a deep skillet or pot until it reaches a depth of about 2-3 inches. Heat over medium heat to 350-375°F (175-190°C).
  11. Carefully add egg rolls to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
  12. Remove egg rolls from the oil with tongs and place on a plate lined with paper towels to drain. Serve immediately with your favorite dipping sauce.