These homemade egg rolls taste just like the ones from your favorite Chinese restaurant! Who needs takeout when you can make delicious egg rolls at home! This is the only recipe for egg rolls you'll ever need!
Heat 1 tbsp vegetable oil in a frying pan over medium-high heat. Add ground pork and cook, stirring occasionally, for 5 minutes or until the pork is cooked through.
Add shredded cabbage, carrot, garlic, ginger and soy sauce to the frying pan and cook, stirring, for 3 minutes, or until the cabbage is wilted.
Assemble egg rolls
Set a cup of water on the table (for sealing egg rolls).
Put 3 tablespoons of the filling in the center of an egg roll wrapper.
Brush the outside of the egg roll wrapper with water using your finger or pastry brush.
Fold the ends of the egg roll wrapper over the filling, and then roll the wrapper sideways into a tight roll.
Repeat until you run out of filling (this recipe makes approximately 12 egg rolls).
Cook the egg rolls
Heat 1 quart of oil in a heavy bottomed pot over medium heat.
Fry the egg rolls, just a few at a time, until browned and crispy (2 to 3 minutes per side). Let the egg rolls drain on paper towels.
Serve the egg rolls immediately with soy sauce for dipping.