Ingredients You’ll Need
(Makes 20–24 egg rolls)
For the Filling:
2 tbsp vegetable oil
1 lb ground pork (or chicken, shrimp, or crumbled tofu for veggie)
3 cups shredded cabbage (Napa or green)
1 cup shredded carrots
½ cup finely chopped shiitake mushrooms (rehydrated if dried)
3 green onions, thinly sliced
2 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp oyster sauce (or hoisin for vegetarian)
1 tsp sesame oil
½ tsp sugar
Salt & pepper to taste
For Wrapping & Frying:
20–24 egg roll wrappers (found in freezer section of grocery stores)
1 egg, beaten (for sealing)
Vegetable oil for frying (about 4 cups)
💡 Pro Tip: Squeeze excess moisture from cabbage after shredding—it prevents soggy filling!
Step-by-Step Instructions (Crispy Perfection Every Time)
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