Easy, Crispy Golden Brown Egg Rolls

In a skillet, cook the ground pork or chicken over medium heat until browned, breaking it up into small pieces as it cooks.

Add Vegetables
Add shredded cabbage, shredded carrots, and chopped green onions to the skillet. Stir-fry until the vegetables soften, about 3-4 minutes.

Season the Filling
Stir in soy sauce, garlic powder, and ginger powder. Cook for another minute, then remove from heat. Let the filling cool slightly.

Prepare the Egg Rolls
Place about 2 tablespoons of the filling in the center of each egg roll wrapper. Fold in the sides and roll tightly, sealing the edges with a little water to help them stay closed.

Fry the Egg Rolls
Heat vegetable oil in a frying pan over medium heat. Fry the egg rolls in batches until they are golden brown and crispy, about 4-5 minutes per batch.

Drain and Serve
Remove the egg rolls from the oil and drain them on paper towels. Serve with your favorite dipping sauce, like soy sauce, sweet chili sauce, or duck sauce.

Serving and Storage Tips