- Prepare the Filling:
- In a large skillet over medium-high heat, cook the ground pork or chicken until browned. Drain excess fat.
- Add shredded cabbage, carrots, bean sprouts, green onions, garlic, soy sauce, oyster sauce, sesame oil, grated ginger, salt, and pepper. Cook for 5-7 minutes or until the vegetables are slightly softened. Remove from heat and let the filling cool.
- Wrap the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
- Place a spoonful of the filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Seal the edge with a bit of beaten egg.
- Heat the Oil:
- In a deep fryer or a large, deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry the Egg Rolls:
- Carefully place a few egg rolls into the hot oil, seam side down. Fry until they are golden brown and crispy, turning occasionally for even cooking. This usually takes about 3-4 minutes.
- Drain and Repeat:
- Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat until all egg rolls are cooked.
- Make the Dipping Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes if desired. Garnish with chopped green onions.
- Serve:
- Serve the hot egg rolls with the dipping sauce.
These homemade egg rolls are crispy on the outside and filled with a savory, flavorful mixture. They make for a fantastic appetizer or snack, and the dipping sauce adds an extra layer of deliciousness. Enjoy!