Ingredients

For the Egg Rolls:

• 1 lb ground chicken or shrimp (or try a high-quality plant-based alternative for a vegan option)
• 1 cup shredded cabbage (Napa or green)
• 1/2 cup shredded carrots
• 1/2 cup finely chopped bell pepper (red or yellow for sweetness)
• 3 green onions, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp Szechuan peppercorns, ground (adjust to desired heat)
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• Egg roll wrappers
• Vegetable oil for frying

For the Mango Salsa:

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeds removed and finely diced (optional for heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Cooking Instructions:

1. Prepare the Filling:

   • In a large pan, heat a bit of oil over medium heat. Add the ground protein of choice and cook until browned.
   • Stir in the garlic, ginger, Szechuan peppercorns, soy sauce, and hoisin sauce. Cook for 2-3 minutes until fragrant.
   • Add the cabbage, carrots, bell pepper, and green onions. Sauté until the vegetables are tender but still crisp. Season with sesame oil, salt, and pepper, then let it cool.

2. Make the Mango Salsa:

   • In a bowl, combine diced mango, red onion, jalapeño (if using), cilantro, and lime juice. Toss together and season with a pinch of salt. Set aside.

3. Assemble the Egg Rolls:

   • Lay out an egg roll wrapper on a clean surface. Place 2 tablespoons of the filling in the center.
   • Moisten the edges of the wrapper with water, fold the bottom up over the filling, then fold the sides in, and roll tightly. Seal the edges well.

4. Fry the Egg Rolls:

   • Heat vegetable oil in a large frying pan over medium-high heat. Once hot, carefully add a few egg rolls at a time, frying until they’re golden brown and crispy on all sides (about 3-4 minutes). Drain on paper towels.

5. Serve:

   • Serve the crispy egg rolls hot with a generous amount of fresh mango salsa on the side for dipping.