Best Egg Rolls
Ingredients:
- 1 pound ground pork or beef
- 1 teaspoon ground ginger (or more to taste)
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup thinly sliced onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chicken bouillon or powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Egg roll wrappers
- Vegetable oil (for frying)
Instructions:
- Cook the Meat:
- In a large skillet or wok, heat a splash of vegetable oil over medium-high heat.
- Add the ground pork or beef and cook until browned, breaking it up with a spatula as it cooks.
- Drain any excess fat if needed.
- Add Aromatics and Vegetables:
- Add the minced garlic and ground ginger to the skillet with the cooked meat, stirring well.
- Add the shredded carrots, shredded cabbage, and sliced onions. Cook for 4-5 minutes until the vegetables are tender but still crisp.
- Season the Mixture:
- Stir in the soy sauce, sesame oil, and chicken bouillon or powder.
- Season with salt and pepper to taste. Mix everything well and cook for another 2 minutes. Remove from heat and let the mixture cool slightly.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a flat surface, with one corner facing you.
- Place about 2-3 tablespoons of the meat and vegetable mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a bit of water.
- 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.
- Serve:
- Serve the egg rolls hot with your favorite dipping sauce.
Enjoy your delicious homemade egg rolls!