A delicious eggroll recipe

Directions

In a large skillet or wok, heat a little vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant.

Add the ground pork or chicken to the skillet and cook until it's browned and cooked through. Season the meat with salt and ground black pepper.

Stir in the shredded cabbage, carrots, and sliced mushrooms. Cook for a few minutes until the vegetables are slightly softened.

In a small bowl, mix the soy sauce, oyster sauce, and sesame oil together. Pour the sauce over the meat and vegetable mixture in the skillet. Stir to combine and let it cook for another minute or two.

Remove the skillet from heat and let the filling mixture cool down.

Lay an eggroll wrapper on a clean surface, and place about 2 tablespoons of the filling in the center of the wrapper.

To fold the eggroll, first fold the bottom corner over the filling. Then, fold in the two sides, and roll it tightly until you reach the top corner. Moisten the top corner with a little water to seal the eggroll.

Repeat the process with the remaining eggroll wrappers and filling.

In a deep frying pan or a pot, heat enough vegetable oil for frying. The oil should be around 350°F (175°C).

Carefully place the eggrolls in the hot oil and fry until they are golden brown and crispy. You may need to fry them in batches to avoid overcrowding the pan.

Once the eggrolls are cooked, remove them from the oil and drain them on a paper towel-lined plate to remove any excess oil.

Serve the eggrolls hot with your favorite dipping sauce, such as sweet and sour sauce or soy sauce with chili.