Egg Rolls

Instructions

1. 1

   Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant. Add the ground pork and cook, breaking it up with a spoon, until it's browned and cooked through, about 5-7 minutes. Add the shredded cabbage and carrots to the skillet and cook, stirring frequently, until the vegetables are tender-crisp, about 3-4 minutes. Stir in the soy sauce, sesame oil, white pepper, and salt. Mix well to combine. Remove from heat and transfer the filling to a bowl to cool completely for at least 15 minutes.

2. 2

   Place an egg roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you). Spoon about 1/4 cup of the cooled filling onto the lower third of the wrapper. Fold the bottom corner up and over the filling, tucking it in snugly. Fold in the left and right corners towards the center, creating an envelope shape. Roll the egg roll up tightly towards the top corner. Brush the edges of the top corner with a little beaten egg to seal. Repeat with the remaining wrappers and filling.

3. 3

   In a heavy-bottomed pot or deep fryer, heat 3 cups of vegetable oil to 350°F (175°C). Carefully place 2-3 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Use a slotted spoon to remove the egg rolls from the oil and place them on a wire rack to drain any excess oil.

4. 4

   Serve immediately with your favorite dipping sauce, such as duck sauce or sweet and sour sauce.