Ingredients:
• 1 pound ground pork (or chicken/shrimp)
• 2 cups shredded cabbage
• 1 cup shredded carrots
• ½ cup bean sprouts (optional)
• ½ cup green onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
• 12-15 egg roll wrappers
• Oil for frying

Instructions:
1. Prepare the Filling:
• In a large pan over medium heat, cook the ground pork until browned and fully cooked.
• Add garlic, ginger, soy sauce, sesame oil, and sugar, stirring well.
• Mix in cabbage, carrots, bean sprouts, and green onions. Cook for another 2-3 minutes, until the veggies are slightly softened.
• Remove from heat and let the filling cool.
2. 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 the cornstarch-water mixture.
3. Fry the Egg Rolls:
• Heat oil in a deep pan to 350°F (175°C).
• Fry egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
• Remove and place on a paper towel to drain excess oil.
4. Serve & Enjoy:
• Serve hot with sweet and sour sauce, soy sauce, or spicy chili sauce!

Tips:
• For a healthier version, bake at 400°F (200°C) for 15-20 minutes, brushing with oil.
• Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.
• Customize by adding shrimp, mushrooms, or bell peppers for extra flavor.

Enjoy your homemade crispy egg rolls!