Egg Rolls

Prepare the protein: cook ground pork in a skillet over medium-high heat until no longer pink (about 5–7 minutes), breaking it into small pieces; drain excess fat. For shrimp, dice and set aside; for tempeh, crumble and cook 3–4 minutes.

Finely shred the cabbage and carrot; thinly slice the green onion and mince the garlic and ginger.

In a large mixing bowl, combine the cooked protein, cabbage, carrot, green onion, garlic, and ginger.

Drizzle the soy sauce, rice vinegar, and sesame oil over the vegetable-protein mixture; toss well to combine.

Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon 2–3 tablespoons of filling into the center-lower portion of the wrapper.

Fold the bottom corner up and over the filling, then fold the left and right corners inward. Roll up tightly, sealing the top corner with a dab of water. Repeat with remaining wrappers and filling.

Air fryer method: spray or brush egg rolls lightly with oil, place seam-side down in the air fryer basket in a single layer, and cook at 380°F for 12–15 minutes, shaking the basket halfway through, until golden and crispy.

Deep-fryer method: heat 1–2 cups oil to 350°F. Carefully place egg rolls in the hot oil a few at a time (do not overcrowd), and fry 2–3 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.

Serve hot with your choice of dipping sauce (ketchup, sriracha, hoisin, or sweet and sour sauce).