Easy Chinese Egg Rolls

Ingredients

• 1 package of egg roll wrappers
• 1/2 cup of finely chopped cabbage
• 1/2 cup of finely chopped carrots
• 1/2 cup of cooked, shredded pork (or chicken, or shrimp)
• 1/4 cup of chopped scallions (green onions)
• 2 cloves of garlic, minced
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• Salt and pepper, to taste
• 1/2 cup of soy sauce (for dipping sauce)
• 1/4 cup of vinegar (for dipping sauce)
• 2 tablespoons of sugar (for dipping sauce)
• 1 tablespoon of sesame oil (for dipping sauce)
• 1 teaspoon of grated ginger (for dipping sauce)

Instructions

1. In a large bowl, combine the chopped cabbage, carrots, scallions, and garlic. Mix well to combine.
2. Add the cooked, shredded pork (or chicken, or shrimp) to the bowl, and mix until just combined.
3. In a small bowl, whisk together the soy sauce, sesame oil, salt, and pepper. Pour the sauce over the filling mixture, and mix until everything is well coated.
4. Lay an egg roll wrapper on a flat surface, with one corner pointing towards you. Place about 1 tablespoon of the filling mixture in the center of the wrapper.
5. Brush the edges of the wrapper with a little water, then fold the bottom corner up over the filling. Fold in the sides, and roll the wrapper up to form a tight cylinder. Repeat with the remaining wrappers and filling.
6. To cook the easy Chinese egg rolls, heat about 1-2 inches of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add a few of the egg rolls to the pan (do not overcrowd).
7. Cook the egg rolls until they're golden brown and crispy, about 3-4 minutes on each side. Repeat with the remaining egg rolls.
8. For an alternative cooking method, you can also bake the easy Chinese egg rolls in a preheated oven at 400°F (200°C) for about 12-15 minutes, or until crispy and golden brown.