Classic Egg Roll Recipe

Here is a recipe for scrambled eggs:
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one 16-ounce container wrappers for egg rolls
Ground chicken or pork, 1 pound
1 cup of cabbage, shredded
Carrots, half a cup shredded
half a cup of chopped onion

2 minced garlic cloves
1/3 cup of soy sauce
1/3 cup oyster sauce
a teaspoon of sesame oil
half a teaspoon of ginger powder
* 1/4 teaspoon of black pepper
Cooking oil
Dip them in with soy sauce or sweet and sour sauce if you want.
Put 1 tablespoon of oil into a big wok or pan and heat it over medium heat. Sauté chopped onions and minced garlic until onions become transparent and garlic smells good.
Break up the ground pig or chicken with a spatula and add it to the skillet. Bring the meat to a brown and cook it until it's done.
Add the grated carrots and cabbage and simmer, stirring occasionally, for three to four minutes, or until the veggies are crisp-tender.
Combine oyster sauce, soy sauce, sesame oil, ground ginger, and black pepper in a small bowl. After the meat and veggies are cooked in the skillet, pour the sauce over them. Cook for another 2 minutes after stirring to blend. Take the pan from the stove and let the filling to cool for a little.
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