Crispy Spring Rolls

Ingredients:

– **Spring Roll Wrappers**: 20 sheets
– **Ground Pork or Chicken**: 1 pound
– **Cabbage**: 2 cups, finely shredded
– **Carrots**: 1 cup, grated
– **Green Onions**: 4, chopped
– **Garlic**: 3 cloves, minced
– **Ginger**: 1 tablespoon, minced
– **Soy Sauce**: 2 tablespoons
– **Oyster Sauce**: 1 tablespoon
– **Sesame Oil**: 1 teaspoon
– **Salt and Pepper**: to taste
– **Cornstarch**: 2 tablespoons mixed with 2 tablespoons water (for sealing)
– **Oil**: for frying

Instructions:

1. **Prepare the Filling**:
– In a large skillet or wok, heat a small amount of oil over medium-high heat.
– Add the ground pork or chicken and cook until browned and cooked through. Drain any excess fat.
– Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
– Stir in the cabbage, carrots, and green onions. Cook until the vegetables are tender.
– Add the soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool.

2. **Assemble the Spring Rolls**:
– Lay a spring roll wrapper on a flat surface with one corner pointing towards you.
– Place about 2 tablespoons of filling near the corner closest to you.
– Fold the corner over the filling, then fold in the sides, and roll up tightly. Seal the edge with the cornstarch slurry.
– Repeat with the remaining wrappers and filling.

3. **Fry the Spring Rolls**:
– Heat oil in a deep fryer or large skillet to 350°F (175°C).
– Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
– Drain on paper towels.

4. **Serve**:
– Serve the crispy spring rolls hot with dipping sauces like sweet chili sauce, soy sauce, or your favorite dipping sauce.

Enjoy your homemade crispy spring rolls!