Here's a simple and delicious recipe for homemade egg rolls! You can make them with a mix of veggies, meat, or both. Ingredients: For the filling: 1 lb ground pork (or chicken/beef if preferred) 2 cups shredded cabbage (about 1/2 small head) 1/2 cup shredded carrots 1/2 cup bean sprouts (optional) 2-3 green onions, chopped 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsp soy sauce 1 tbsp oyster sauce (optional) 1 tsp sesame oil Salt and pepper to taste For the egg roll wrappers: Store-bought egg roll wrappers (typically found in the refrigerated section) For frying: Vegetable oil (for frying) Instructions: Prepare the filling: Heat a little oil in a large pan over medium heat. Add the ground pork (or other meat) and cook until browned, breaking it up with a spoon. Add the minced garlic, ginger, and green onions. Sauté for about 1-2 minutes. Add the shredded cabbage, carrots, and bean sprouts (if using). Stir well and cook for 4-5 minutes until the vegetables soften slightly. Stir in the soy sauce, oyster sauce (if using), sesame oil, and a pinch of salt and pepper. Cook for another 2-3 minutes until the vegetables are tender but still crunchy. Remove the mixture from the heat and let it cool completely before wrapping. Assemble the egg rolls: Lay an egg roll wrapper flat on a clean surface (with one corner pointing toward you like a diamond). Place about 2-3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly to seal the egg roll. Wet the top corner with a little water to seal it shut. Fry the egg rolls: Heat about 3 inches of vegetable oil in a deep pan or wok to 350°F (175°C). Fry the egg rolls in batches, turning them occasionally until they are golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Serve: Serve hot with dipping sauces like sweet and sour sauce or soy sauce. Enjoy your homemade egg rolls! You can also bake them for a healthier version—just brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.