Ingredients
- 1 pound ground pork
- 2 cups shredded cabbage
- 1 medium carrot shredded
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 12 egg roll wrappers
- Vegetable oil for cooking the meat and frying
Instructions
- Heat a tablespoon of vegetable oil in large skillet over medium heat and cook the ground pork until no longer pink.
- Add garlic, ginger, shredded cabbage, and carrot to the skillet. Cook until vegetables are soft, about 5 minutes.
- Stir in soy sauce and sesame oil, then remove from heat and let the filling cool.
- Spoon about 2 tablespoons of filling onto each egg roll wrapper. Fold and roll the wrappers, sealing the edges with water.
- Heat oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 3-5 minutes. Drain on paper towels.