1. Cook the FillingVVStep-by-Step Instructions (Crispy Perfection Every Time)
1. Cook the Filling
Heat oil in a large skillet or wok over medium-high heat.
Add ground pork; cook until browned. Drain excess fat.
Add garlic, ginger, mushrooms, carrots, and cabbage. Stir-fry 5–7 minutes until veggies soften.
Stir in soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper.
Cook 2 more minutes. Remove from heat. Cool completely.
→ Warm filling = soggy wrappers!
2. Wrap the Egg Rolls
Place an egg roll wrapper on a clean surface like a diamond (point toward you).
Spoon 2–3 tbsp filling near the bottom corner.
Fold sides inward, then roll tightly upward, sealing the top edge with beaten egg.
Keep wrapped egg rolls under a damp towel to prevent drying.
✨ Key: Roll tightly! Loose rolls absorb more oil and fall apart.
3. Fry Until Golden
Heat 2–3 inches of oil in a deep pot to 350°F (175°C).
Fry 3–4 egg rolls at a time (don’t overcrowd!) for 3–4 minutes, turning until deep golden brown.
Drain on a wire rack (not paper towels—keeps them crisp!).
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