Ingredients:
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1 lb ground pork
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2 cups shredded green cabbage (or coleslaw mix)
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1 cup shredded carrots
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3–4 green onions, thinly sliced
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated (or 1 tsp ground)
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2 tablespoons soy sauce
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1 tablespoon sesame oil
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½ teaspoon salt, to taste
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¼ teaspoon black pepper
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12 egg roll wrappers
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Oil spray or a small amount of oil for brushing
Instructions:
1. Make the Filling:
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In a large skillet over medium heat, cook ground pork until no longer pink.
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Add garlic and ginger; sauté 1 minute.
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Stir in cabbage, carrots, and green onions. Cook 3–4 minutes, until cabbage softens.
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Add soy sauce, sesame oil, salt, and pepper. Stir well and let cool slightly.
2. Assemble the Egg Rolls:
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Place a wrapper on a clean surface like a diamond.
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Spoon about 2 tablespoons of filling near the center.
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Fold the bottom point up over the filling, fold in the sides, then roll up tightly.
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Seal the edge with water.
Cooking Options:
Option 1: Baked Egg Rolls
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Preheat oven to 400°F (200°C).
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Place egg rolls seam-side down on a parchment-lined baking sheet.
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Lightly brush with oil or spray with cooking spray.
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Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
Option 2: Air-Fried Egg Rolls
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Preheat air fryer to 375°F (190°C).
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Spray egg rolls lightly with cooking spray.
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Arrange in a single layer in the basket.
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Air fry for 8–10 minutes, flipping halfway, until crisp and golden.
Serve With:
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Sweet chili sauce
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Soy sauce
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Spicy mustard or sriracha mayo