The Top Egg Rolls

Peanut oil, one quart, for frying or other uses

8 egg roll wrappers, each about 7 inches square

2-Tbsp. sesame seeds (Not Required)

Recipe for the Finest Egg Rolls Ever

Toss the meat with the garlic and ginger powder in a large basin and mix well.

In a medium-sized pan, brown the meat over medium heat. For around 5–7 minutes, while stirring occasionally, brown and crumble the meat.

In a big basin, mix together the cooked meat, cabbage, and carrots to make the egg roll filling.

In a small bowl, combine the four and water until a paste is formed.

Get the oil in a big skillet up to medium-high heat, which is around 375 degrees Fahrenheit (190 degrees Celsius).

Get the egg rolls ready while the oil is heating: On a flat surface, place one egg roll wrapper with a diamond-shaped corner facing you. Put a quarter to a third of a cup of filling in the middle of the wrapper. Cover the filler by folding up the bottom corner. Gather the two outside corners and bring them in toward the middle. Roll the egg toward the upper right corner while pushing it away from you. Spread some flour paste within that corner and brush it on to help seal the egg roll.

Fry the egg rolls for 5 to 8 minutes in the heated oil, flipping them over once or twice, or until they are crispy and golden. Drain well on paper towels on a rack after removing from oil.

Scatter sesame seeds on top of the egg rolls before placing them on a serving platter.