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Ingredients
Scale
- 2 cups all-purpose flour, plus more for rolling
- ¼ cup ice-cold water, plus up to ¼ cup more if needed
- 1 large egg
- 1 teaspoon salt
- 2 tablespoons cornstarch, for dusting
- ⅔ lb ground pork or chicken
- 2 cups cabbage, finely shredded
- ¾ cup carrots, julienned
- ½ cup bean sprouts
- 3 cloves garlic, minced
- 2 tablespoons ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 spring onions, finely chopped
- 1 tablespoon vegetable oil (for cooking the filling)
- 1 egg, lightly beaten (for sealing the rolls)
- 2 cups vegetable oil (for frying)
Instructions
- Combine flour, ¼ cup water, 1 egg, and salt to form a dough.
- Knead the dough for 5 minutes and let it rest for 30 minutes.
- Roll out the dough into ⅛ inch thick squares.
- Sauté garlic and ginger in vegetable oil, then add ground pork or chicken.
- Mix in soy sauce, oyster sauce, sesame oil, and vegetables; cook for 3-4 minutes.
- Fill wrappers with 2 tablespoons of filling and fold them tightly.
- Heat vegetable oil to 350°F and fry egg rolls for 3-4 minutes until golden.
- Drain on paper towels and serve with dipping sauce.
Notes
Ensure the oil is at the right temperature for a crispy texture.
Avoid overfilling wrappers to prevent bursting during frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 4
- Cholesterol: 40