Easy Chinese Egg Rolls

Ingredients

• 1 package (14 oz) crispy egg roll wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup cooked chicken, diced or 1 cup of assorted vegetables
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Oil for frying
• 1/2 cup soy sauce for dipping sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil for dipping sauce
• Optional: chili flakes for heat

Instructions

1. In a large skillet, heat a teaspoon of oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Add the shredded cabbage, carrots, and cooked chicken (or your choice of vegetables) to the skillet. Stir-fry for 3-5 minutes, or until the vegetables are tender but still crisp.
3. Stir in the chopped green onions, soy sauce, sesame oil, salt, and pepper. Cook for another minute until everything is well combined. Remove from heat and let the mixture cool slightly.
4. Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place 2-3 tablespoons of the filling near the corner. Fold the corner over the filling, tuck it in, and roll it tightly. Seal the edges with a dab of water.
5. Repeat with the remaining wrappers and filling until all are filled.
6. Heat oil in a deep skillet or pot over medium-high heat. The oil should be about 350°F (175°C). Carefully place a few egg rolls in the oil and fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
7. Using a slotted spoon, transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
8. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and sesame oil until well combined. Optionally add chili flakes.
9. Serve the egg rolls warm with the dipping sauce on the side.