Gather ingredients: egg roll wrappers, 1–2 lb filling of choice (cabbage + carrots + ground pork/chicken/shrimp or vegetables), 2 tbsp soy sauce, 1–2 tsp sesame oil, 1–2 tsp garlic (minced), 1–2 tsp ginger (minced), salt and pepper
Optional add-ins: chopped scallions, shredded cabbage (well-drained), mushrooms, bean sprouts, cooked noodles
Prep filling: sauté aromatics in oil until fragrant
Add meat/vegetables and cook until cooked through and any liquid is reduced
Stir in soy sauce, sesame oil, salt, and pepper
Cool filling completely
Set up assembly station: wrappers, small bowl of water or beaten egg (for sealing), filling, baking sheet
Place wrapper on a flat surface like a diamond (corners up/down/left/right)
Add 2–3 tbsp filling in the center
Fold bottom corner up over filling
Fold left and right corners inward
Roll tightly toward the top corner
Seal the top corner with water/egg and press to close
Repeat until all wrappers are used
For frying: heat 2–3 inches of neutral oil to 350°F / 175°C
Fry in batches 3–5 minutes until deep golden brown
Drain on a wire rack or paper towels
For baking: preheat oven to 425°F / 220°C
Lightly brush rolls with oil
Bake 15–25 minutes, flipping halfway, until crisp and golden
For air frying: preheat air fryer to 380°F / 193°C
Lightly oil rolls
Air-fry 10–18 minutes, flipping halfway, until crisp and golden
Serve with dipping sauce (optional): sweet chili, soy-vinegar, or duck sauce