Easy Egg Rolls Recipe

Hey, I'm John Kanell. And today on Preppy Kitchen, we're making some crunchy, flavor-packed egg rolls. So let's get started. First off, you have just a bit of prep to do, starting with one onion that we're gonna give a nice, fine dice to. You want about a quarter of a cup. That's about a quarter of a cup, so set that aside. We also want half a cup of shredded carrots. So often we think of egg rolls as a Chinese dish. Really, it's a Chinese-American dish. Spring rolls, yes, that is from China. An egg roll is an American version of that, so it's basically a spring roll that you're deep-frying. Just about half a cup of carrots, set that aside. Grab two or so cloves of garlic. Just remove the papers. And you can pass this through a garlic press or give it a mince. It's up to you. A lot of the bulk in these egg rolls is coming from shredded cabbage, so grab a green cabbage, and we're gonna finely shred about two cups of that. You could definitely use red cabbage for this, and this is not a recipe that has to be super exact. Use things that you have in the fridge and you enjoy, so if you want green onions or bean sprouts, those would go lovely in this. By the way, if you like my videos, go ahead and hit that subscribe button. There's two new recipes every single week. Later on in the recipe, we're gonna use half a teaspoon of ground ginger, but if you happen to have some fresh ginger in your fridge, go ahead and use that. And if you like more ginger flavor, use more ginger. It's totally fine. I'm just using a spoon to peel the skin off the ginger. You could use a vegetable peeler too. I love fresh ginger. I always have it in my fridge. Just give this a nice mince. I definitely measured that with my heart. Everything's all prepped out, so now we can move to the skillet and get to cooking. Grab a big skillet. We're gonna place this over a medium-high heat and get it nice and hot. And add 12 ounces of something. Today, I'm gonna use 12 ounces of ground pork, but you could use ground turkey, ground beef, ground chicken. You could use minced up shrimp, crab. You could use the firmer tofu that's crumbled up. Any of those things will be great, so choose your favorite. Plop that right in. We wanna cook the meat through and brown it, so just make sure you're breaking it up with your wooden spoon and moving it around. We're gonna cook this for about five minutes. It will be less if you're using shrimp or something else, so just keep an eye out. I always like to cook pork all the way through, because nobody wants trichinosis. If you wanna add some more flavor to this, feel free. If I was making this in my kitchen, I might add some Chinese five-spice, maybe a bit of lemon zest, and maybe a sprinkle of soy sauce would be nice. We will be adding more flavor later, but you can add it throughout the recipe as desired. It's been about five minutes, and my meat's browned through, so now we're gonna add our carrots in, your diced onion. I'm also adding in my garlic now, so grab your press. My ginger. I'm also gonna add in about a tablespoon of soy sauce, and a teaspoon of sesame oil, and half a teaspoon of salt, and about a quarter teaspoon of black pepper. We're gonna cook this, stirring frequently, for about three minutes or until the carrots have softened.