Relive the carnival magic with these extra-crunchy egg rolls—stuffed with savory cabbage, carrots, and minced meat, then paired with a signature sweet-spicy ketchup dip just like those irresistible fairground stalls! Perfect for game nights or weekend snacking.
Ingredients
For the Filling:
- 1 lb ground chicken or pork
- 2 cups cabbage, finely shredded
- 1 carrot, julienned
- ½ cup bean sprouts
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- ½ tsp black pepper
- 1 tsp sugar
For Assembly:
- 20 egg roll wrappers
- 1 egg (beaten, for sealing)
- Oil for deep-frying
For the Ketchup Dip (Fairground Style!):
- ½ cup ketchup
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tsp vinegar
- ½ tsp garlic powder
Instructions
1️⃣ Cook the Filling:
- Sauté garlic until fragrant. Add meat and cook until browned.
- Add veggies, soy sauce, oyster sauce, pepper, and sugar. Stir-fry for 3 mins. Drain excess liquid. Cool completely.
2️⃣ Roll & Seal:
- Place 2 tbsp filling on a wrapper. Fold sides, roll tightly, and seal with egg wash.
3️⃣ Fry Until Golden:
- Heat oil to 350°F (175°C). Fry in batches for 3-4 minutes until crispy. Drain on a rack.
4️⃣ Make the Dip:
- Whisk all ketchup dip ingredients until smooth.
5️⃣ Serve Hot:
- Stack egg rolls high with dip on the side!
