Ingredients
10 egg roll wrappers
1 pound ground pork or chicken
2 cups shredded cabbage
1 cup julienned carrots
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 cloves garlic, minced
1 teaspoon ginger, grated
Oil for frying
Water for sealing
Directions
In a skillet, cook the ground pork or chicken until browned. Add garlic and ginger, sauté until fragrant.
Stir in cabbage and carrots, cook until tender-crisp.
Season with soy sauce and oyster sauce, adjust seasoning to taste.
Place a spoonful of filling onto an egg roll wrapper. Fold sides over filling, then roll tightly to enclose.
Seal edges with water to secure the egg roll.
Heat oil to 350°F, fry the egg rolls until golden brown and crispy.
Drain on a paper towel-lined plate.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories:
240
Fat:
12
Carbohydrates:
20
Protein:
14
Sodium:
600
Fiber:
3
Sugar:
3
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