Step 1: In a large pan or wok, heat 1 tablespoon of neutral oil over medium-high heat. Add your ground protein (pork, chicken, or crumbled tofu). Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
Step 2: Add the minced garlic and grated ginger to the pan. Sauté for about 1 minute until fragrant.
Step 3: Stir in the shredded cabbage, carrots, and mushrooms. Cook for 5-7 minutes, or until the vegetables have softened but still retain a slight crunch.
Step 4: Pour in the soy sauce, oyster sauce (or vegetarian alternative), sesame oil, and black pepper. Mix well, ensuring all ingredients are evenly coated and seasoned. Cook for another 2-3 minutes to allow the flavors to meld.
Step 5: Remove the pan from the heat and stir in the chopped green onions and fresh cilantro. Taste and adjust seasoning if necessary. Let the filling cool completely before assembling the egg rolls.
Step 6: Prepare your workstation: a large, shallow dish with warm water, the cooled filling, and a clean, damp cutting board or non-stick surface.
Step 7: Take one rice paper wrapper and quickly dip it into the warm water for about 15-20 seconds, or until it's pliable but not overly soft. Do not over-soak.
Step 8: Carefully lay the softened rice paper wrapper flat on your damp surface.
Step 9: Place about 2-3 tablespoons of filling in a log shape near the bottom edge of the wrapper, leaving about an inch from the sides.
Step 10: Fold the bottom edge of the rice paper over the filling, tucking it in tightly.
Step 11: Fold in the left and right sides of the wrapper towards the center.
Step 12: Roll the wrapper tightly from the bottom upwards, creating a snug egg roll shape. Set aside on a non-stick surface or parchment paper and repeat with the remaining wrappers and filling.
Step 13 (Pan-Frying): Heat 2-3 tablespoons of neutral oil in a large non-stick skillet over medium heat. Once hot, carefully place a few egg rolls in the skillet, ensuring they don't touch. Pan-fry for 3-5 minutes per side, or until golden brown and crispy on all sides.
Step 14 (Air Frying): Preheat your air fryer to 375°F (190°C). Lightly brush or spray the assembled egg rolls with a thin layer of oil. Place in a single layer in the air fryer basket. Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy.
Step 15: Transfer the cooked egg rolls to a plate lined with paper towels (if pan-frying) or directly to a serving platter. Serve immediately with your favorite dipping sauce.