Instructions:
Prepare the Filling:
Heat a large skillet or wok over medium-high heat. Add a splash of vegetable oil and cook the ground pork (or your chosen protein) until it’s no longer pink, breaking it up with a spatula.
Add the garlic and ginger and cook for about 1 minute until fragrant.
Stir in the shredded cabbage, carrots, mushrooms, and green onions. Cook for about 5-7 minutes until the vegetables are tender.
Add the soy sauce, hoisin sauce (if using), and sesame oil. Stir well to combine. Season with salt and black pepper to taste.
Remove from heat and let the filling cool slightly.
Assemble the Egg Rolls:
Place an egg roll wrapper on a clean surface with one corner facing you, like a diamond shape.
Spoon about 2-3 tablespoons of filling onto the lower third of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly towards the top corner. Brush the top corner with beaten egg to seal the roll.
Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per side.
Remove the egg rolls with a slotted spoon and drain on paper towels.
Prepare the Dipping Sauce (optional):
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and ginger. Stir in sesame seeds and chopped green onion if desired.
Serve:
Serve the egg rolls hot with the dipping sauce on the side.
Tips for Perfect Egg Rolls:
Filling Variations: Feel free to customize the filling with other vegetables like bell peppers, bean sprouts, or water chestnuts. You can also use different proteins or tofu for variety.
Crispy Texture: Make sure to drain the cooked filling well to avoid excess moisture, which can make the egg rolls soggy.
Freezing: You can freeze un-fried egg rolls for later use. Lay them in a single layer on a baking sheet to freeze, then transfer them to a zip-top bag. Fry from frozen, adding a few extra minutes to the cooking time.
Baking Option: If you prefer a lighter option, you can bake the egg rolls. Brush them with a bit of oil and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through.
These egg rolls are sure to be a hit whether you’re serving them as an appetizer, a party snack, or a tasty treat. Enjoy!
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