- Heat oil in a large skillet or wok over medium-high heat.
- Add pork; cook until no pink remains. Drain excess fat.
- Add cabbage, carrot, garlic, and ginger; stir-fry 3–4 minutes until cabbage wilts but stays crisp.
- Stir in soy sauce, sesame oil, sugar, and pepper.
- Crucial step: Transfer filling to a colander. Let cool 10 minutes—drain all excess liquid (this prevents soggy rolls!).
2. Assemble the Egg Rolls
- Lay a wrapper on a clean surface like a diamond (point toward you).
- Place 2–3 tbsp filling near the bottom corner.
- Fold sides inward, then roll tightly upward, sealing the top edge with egg wash.
- Keep wrappers covered with a damp towel to prevent drying.
3. Fry to Golden Perfection
- Heat 2–3 inches of oil to 350°F (175°C) in a deep pot or Dutch oven.
- Fry 2–3 rolls at a time for 3–4 minutes, turning until deep golden brown.
- Drain on a wire rack (not paper towels—keeps them crisp!).
4. Serve Hot
- Serve immediately with:
→ Sweet chili sauce
→ Soy-ginger dipping sauce
→ Mustard or plum sauce
