Ingredients: – Egg roll wrapper – Vegetables (cabbage, carrots, mushrooms, bean sprouts, etc.) – Meat (chicken, pork, shrimp, or a combination) – Soy sauce – Sesame oil – Garlic – Ginger – Salt and pepper – Cooking oil for frying

Prepare the Filling: – Finely chop or shred the vegetables and meat of your choice. – In a pan, heat some oil and sauté minced garlic and ginger until fragrant. – Add the vegetables and meat to the pan and stir-fry until they are cooked but still slightly crisp. – Season the filling with soy sauce, sesame oil, salt, and pepper to taste.

Wrap the Egg Rolls: – Lay out an egg roll wrapper with one corner pointing towards you (diamond shape). – Place a spoonful of the filling in the center of the wrapper. – Fold the bottom corner over the filling, then fold in the side corners, and roll tightly towards the top corner, sealing the edge with a bit of water.

Deep-Fry or Bake: – If deep-frying, heat oil in a pan or deep fryer to 350-375°F (175-190°C). Fry the egg rolls until golden brown, turning occasionally to ensure even cooking. – If baking, preheat the oven to 400°F (200°C) and place the wrapped egg rolls on a baking sheet. Brush with oil and bake until crispy and golden.

Serve: – Once cooked, remove the egg rolls and place them on a paper towel to absorb excess oil. – Serve the egg rolls with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or plum sauce.

Egg rolls are a popular and delicious dish in Asian cuisine, particularly in Chinese and Southeast Asian cooking.

They are typically made by wrapping a mixture of vegetables, meat, and sometimes noodles in a thin dough wrapper, and then deep-frying or baking until crispy.