Easy Egg Rolls Recipe

Steps

1. 1
   Prepare all ingredients: dice one onion into 1/4 cup, measure out 1/2 cup shredded carrots, mince 2 garlic cloves, shred 2 cups green cabbage, and mince about 1/2 teaspoon fresh ginger.
2. 2
   Heat a large skillet over medium-high heat, add the ground meat, and cook for about 5 minutes until browned through, breaking it up frequently with a spoon.
3. 3
   Add the diced onion, carrots, garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir frequently and cook for about 3 minutes until the carrots soften.
4. 4
   Add the shredded cabbage and cook for about 2 minutes until wilted, covering with a lid if needed to speed up the process. Remove from heat and let cool.
5. 5
   Fill a Dutch oven or large pot with 3 inches of oil. Set heat to medium and heat the oil to 350°F, monitoring with a thermometer.
6. 6
   Place egg roll wrappers under a damp kitchen towel to keep them from drying out. Beat one egg in a small bowl to use as a sealing wash.
7. 7
   Take one wrapper and place it in a diamond shape. Brush the top corner with egg wash. Place about 3 tablespoons of filling in the center. Fold the bottom corner up, then fold the two sides in, and finally roll toward the egg-washed corner while pressing gently to seal.
8. 8
   Place each completed egg roll on a baking sheet. Continue until all wrappers are filled and rolled.
9. 9
   Once the oil reaches 350°F, carefully add 3 egg rolls at a time. Deep fry for 4 to 5 minutes until golden brown and crispy, flipping as needed. Watch the oil temperature as it may drop when adding the rolls.
10. 10
    Remove the cooked egg rolls with a spider or slotted spoon and place them on a wire rack-lined baking sheet to drain. Repeat with remaining egg rolls.
11. 11
    Serve the egg rolls with your preferred dipping sauce, such as sweet chili sauce or duck sauce, and enjoy immediately.