How to Make Egg Rolls

In a large skillet or wok, cook pork in sesame oil over medium-high heat until well-browned. Remove from pan and reserve drippings. Set cooked pork aside.

Add cabbage, green onion and onion to the skillet and cook until tender, about 5–8 minutes. Add water chestnuts, mushrooms, bean sprouts, carrots, garlic, soy sauce and sugar and stir to incorporate. Cook 2 minutes. Add the cooked pork and stir again to incorporate well. Cook an additional 5 minutes. Season to taste with salt and pepper. Remove from heat and let cool.

On a clean, flat surface, place 1 egg roll wrapper with 1 corner facing you. (Note: if you prefer chewier egg rolls, like I do, use two egg roll wrappers instead of one. Using just one will make the egg roll crispier). Place approximately 1–2 tablespoons of the filling about 2 inches from the bottom corner of the wrapper. Fold the bottom corner over the filling.

Firmly roll the filled wrapper halfway up the rest of the wrapper. Dab the exposed edges of the wrapper with a beaten egg. Fold the two sides over the filled roll and roll the rest of the way up, pressing the top corner firmly onto the egg roll to seal it.

Repeat for the rest of the wrappers. Once ready to cook, heat about 3/4-inch to 1-inch of vegetable or canola oil over medium-high heat in a large skillet or wok. Once oil is hot (you will know it’s ready when a very tiny amount of water dropped into the oil dances and sizzles), carefully place enough egg rolls to cover the bottom of the pan. Try not to crowd them. Fry until golden brown on both sides, about 1–2 minutes per side. Once golden brown on both sides, remove and drain on a plate lined with paper towels.

Enjoy!