Here is a recipe for scrambled eggs:
one 16-ounce container wrappers for egg rolls
Ground chicken or pork, 1 pound
1 cup of cabbage, shredded
Carrots, half a cup shredded
half a cup of chopped onion
2 minced garlic cloves
1/3 cup of soy sauce
1/3 cup oyster sauce
a teaspoon of sesame oil
half a teaspoon of ginger powder
* 1/4 teaspoon of black pepper
Cooking oil
Dip them in with soy sauce or sweet and sour sauce if you want.
Instructions:
Put 1 tablespoon of oil into a big wok or pan and heat it over medium heat. Sauté chopped onions and minced garlic until onions become transparent and garlic smells good.
Break up the ground pig or chicken with a spatula and add it to the skillet. Bring the meat to a brown and cook it until it’s done.
Add the grated carrots and cabbage and simmer, stirring occasionally, for three to four minutes, or until the veggies are crisp-tender.
Combine oyster sauce, soy sauce, sesame oil, ground ginger, and black pepper in a small bowl. After the meat and veggies are cooked in the skillet, pour the sauce over them. Cook for another 2 minutes after stirring to blend. Take the pan from the stove and let the filling to cool for a little.
On a spotless surface, position an egg roll wrapper so that one of the corners faces you. Transfer approximately 2 teaspoons of the filling to the middle of the wrapper.
Seal the edges with a little water and roll the wrapper firmly, folding the bottom corner over the filling and folding in the sides. Continue with the rest of the filling and wrappers.
Roast the oil in a deep fryer or big pan until it reaches 350°F, or 180°C. Fry the egg rolls carefully in batches for approximately 3 to 4 minutes each side, or until they are golden brown and crunchy.
After getting the egg rolls cooked, take them out of the pan and set them on a paper towel-lined dish to soak up any extra grease.
Warm it up and dunk it into some soy sauce or sweet and sour sauce. Take pleasure in your handmade egg rolls!
To make them healthy, you may bake the egg rolls instead. Lay up a parchment-lined baking sheet and set the oven temperature to 425°F, or 220°C. Roll up the egg rolls and set them aside. Before baking, lightly coat each egg roll with oil. Bake for 18 to 20 minutes, rotating once halfway through, or until crispy and golden brown.