Preparation Steps

• In a large skillet, brown the ground pork over medium-high heat. Drain any excess grease.
• Add the shredded cabbage, carrots, soy sauce, sesame oil, and ginger to the skillet. Cook until the vegetables are tender, about 5 minutes.
• Remove from heat and let the mixture cool slightly.
• Place an egg roll wrapper on a flat surface. Place about 2 tablespoons of the pork mixture in the center of the wrapper.
• Fold the sides of the wrapper inward, then fold the bottom corner over the filling. Roll the wrapper tightly to form an egg roll. Seal the edge with a little water.
• Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
• Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
• Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
• Serve hot with your favorite dipping sauce.