In a large pan over medium heat, cook your choice of protein until it’s browned and fully cooked.
Next, add the minced garlic and grated ginger, stir in the soy sauce, sesame oil, and sugar, blending all the flavors together.
Mix in the shredded cabbage, carrots, bean sprouts, and chopped green onions. Cook for another 2-3 minutes until the veggies are slightly softened. Remove the mixture from heat and let it cool.
Wrap the Egg Rolls:
Lay an egg roll wrapper on a clean surface in 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 tightly.
Roll it up completely and seal the edge with your cornstarch-water mixture.
Fry the Egg Rolls:
Heat oil in a deep pan to 350°F (175°C).
Fry the egg rolls in batches for about 3-4 minutes, turning occasionally until golden brown and crispy.
Remove and place them on a paper towel to drain excess oil.
Serve & Enjoy:
Serve these crunchy delights hot with sweet and sour sauce, soy sauce, or spicy chili sauce for an extra kick!
