Best Egg Rolls

1 lb ground pork (or chicken or beef)

2 cups cabbage, finely shredded

1 cup carrots, grated

1/2 cup green onions, chopped

2 cloves garlic, minced

1 teaspoon ginger, minced

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil

Salt and pepper, to taste

12-14 egg roll wrappers

Oil for frying (vegetable or peanut oil)

Prepare the Filling:

In a large skillet over medium heat, cook the ground meat until browned. Drain any excess fat.

Add the garlic and ginger, cooking for about 1 minute until fragrant.

Stir in the cabbage, carrots, and green onions. Cook until the vegetables are softened (about 3-5 minutes).

Add the soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Mix well and remove from heat. Let it cool slightly.

Wrap the Egg Rolls:

Lay an egg roll wrapper on a clean surface with a corner facing you (like a diamond shape).

Place about 2 tablespoons of the filling in the center.

Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a little water.

Fry the Egg Rolls:

In a deep skillet or pot, heat oil to 350°F (175°C). You need enough oil to submerge the egg rolls.

Fry the egg rolls in batches until golden brown and crispy, about 3-5 minutes. Avoid overcrowding the pan.

Remove and drain on paper towels.