- 1 cup cooked chicken or shrimp (optional)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 package egg roll wrappers
- Vegetable oil (for frying)
Equipment Needed
- Large skillet or wok
- Knife and cutting board
- Mixing bowl
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
Step-by-Step Instructions
Let’s dive into the process! The first step I always take is prepping my ingredients. I find that the key to a good egg roll filling is how finely I chop everything. I like my cabbage finely shredded, and I usually take the time to chop my carrots into tiny bits to ensure every bite is packed with flavor. Once everything is prepped, I heat a tablespoon of sesame oil in my skillet over medium heat until it shimmers. I toss in the garlic and let it sizzle for about 30 seconds, filling my kitchen with its fragrant aroma.
Next comes the star of the show—the vegetables! I add in the cabbage, carrots, and green onions, stirring everything together for about five minutes until they’re just tender but still vibrant. Now, here’s the mistake I made the first time: I let the mixture sit in the pan too long, and it turned mushy. Trust me, sticking to the timing is crucial! Once everything is perfectly cooked, I stir in the soy sauce and add any cooked chicken or shrimp I want to include.
After my mixture cools a bit, it’s time to fill those wrappers! I take an egg roll wrapper and place it in front of me like a diamond, adding a generous spoonful of filling near the bottom edge. Here’s a friendly tip: I dab a bit of water along the edges before rolling it up. It helps the seams stick better, ensuring none of that delicious filling escapes during frying! I fold the sides in tightly before rolling, making sure I get a good seal. (See the next page below to continue…)