egg rolls

Ingredients

• 1 package (14 oz) refrigerated spring roll wrappers
• 1 pound ground pork
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon white pepper
• Vegetable oil, for frying
• Plum sauce and sweet chili sauce, for serving

Instructions

1. In a large bowl, combine ground pork, shredded cabbage, shredded carrots, chopped green onions, soy sauce, sesame oil, ground ginger, and white pepper. Mix well.
2. Warm a large skillet over medium heat. Add a tablespoon of vegetable oil.
3. Divide the pork mixture into small portions. Flatten each portion into an egg roll wrapper. Moisten the edges of the wrapper with water.
4. Place one flattened portion of the filling in the center of each wrapper. Fold the wrapper in half and roll tightly, starting from the bottom and rolling upwards. Moisten and fold the edges to seal tightly.
5. Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C).
6. Carefully add the egg rolls to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes, or until golden brown and crispy on all sides.
7. Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve immediately with plum sauce and sweet chili sauce.

Notes

• For extra crispy egg rolls, you can double fry them. After the first fry, let the egg rolls cool slightly, then fry them again for 1-2 minutes.
• You can add other ingredients to the filling, such as bean sprouts, mushrooms, or water chestnuts.
• To prevent the wrappers from sticking together, place them in an airtight container or resealable bag.
• Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little oil or in the oven for best results.