Better Than Takeout!)

(Better Than Takeout!)
🛒 Ingredients
12–15 egg roll wrappers
300 g ground beef (or chicken/pork)
2 cups shredded cabbage
1 cup shredded carrots
2 green onions, chopped
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp ginger (fresh or powder)
Salt & pepper to taste
1 egg (for sealing)
Oil for frying
🍳 Instructions

1. Cook the filling
   Heat a pan over medium heat.
   Add ground meat and cook until browned.
   Stir in garlic, ginger, cabbage, carrots, and green onions.
   Add soy sauce, salt, and pepper.
   Cook 3–5 minutes until veggies soften.
   Let the mixture cool slightly.
2. Roll the egg rolls
   Place a wrapper in a diamond shape.
   Add 2–3 tablespoons of filling in the center.
   Fold bottom corner over filling, then sides inward, then roll tightly.
   Seal the edge with beaten egg.
3. Fry
   Heat oil (medium-high, ~175°C).
   Fry egg rolls in batches for 3–4 minutes until golden brown.
   Remove and drain on paper towels.
   🔥 Optional: Healthier Version
   Bake at 200°C for 15–20 minutes (brush with oil)
   or
   Air fry at 190°C for 10–12 minutes
   🍯 Serve With
   Sweet chili sauce
   Soy sauce
   Garlic mayo
   💡 Tips
   Don’t overfill—they’ll burst while frying
   Keep wrappers covered so they don’t dry out
   For extra crunch, double-fry for 1 minute more