When I cook this, the house smells incredible. Everyone loves it.

Egg rolls bring a delightful touch of Asian cuisine to your kitchen with their crispy, golden, and flaky texture. Perfect as a snack, appetizer, or even a main dish, they’re wonderfully versatile. Growing up in the Midwest, I loved ordering egg rolls from our local Chinese restaurant. It wasn’t until I began experimenting in my own kitchen that I discovered how fun and simple they are to make at home. Plus, you can customize the fillings to suit your taste.

Egg rolls pair beautifully with a fresh Asian-style salad, like a crunchy cabbage slaw with tangy sesame dressing. For a heartier meal, serve them alongside fried rice or lo mein. And don’t forget the dipping sauces! Sweet chili sauce, soy sauce, or spicy mustard are excellent choices to enhance the flavors.

Ingredients:

1. In a large skillet over medium heat, cook the ground pork or chicken until browned. Drain any excess fat.
2. Add the shredded cabbage, carrots, green onions, and garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the soy sauce, sesame oil, and ground ginger. Mix well and remove from heat. Allow the filling to cool slightly.
4. Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling in the center.
5. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner, sealing the edge with a dab of water.
6. Repeat with the remaining wrappers and filling.
7. Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
8. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes.
9. Remove from oil and drain on paper towels. Serve hot with your choice of dipping sauce.

Enjoy making and devouring these scrumptious egg rolls! 🥢🍲