Classic Chinese Pork and Vegetable Egg Rolls

1.Prepare the filling: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

2.Add the minced ginger and garlic to the pork and cook for 1 minute until fragrant.

3.Stir in the shredded cabbage and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables have wilted significantly and softened. The goal is to remove as much moisture as possible.

4.Stir in the green onions, soy sauce, oyster sauce (if using), sesame oil, and white pepper. Cook for 1 more minute, then remove the filling from the heat and transfer it to a bowl or plate to cool completely. Cooling is crucial to prevent the wrappers from becoming soggy.

5.Assemble the egg rolls: Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you (diamond shape). Brush the edges of the wrapper lightly with the beaten egg wash.

6.Place about 1/4 cup of the cooled filling horizontally across the center of the wrapper, slightly below the center point.

7.Fold the bottom corner up and over the filling, tucking the point underneath the mixture. Fold the left and right corners inward toward the center, creating an envelope shape.

8.Roll the egg roll tightly upward toward the remaining top corner. Press the edges firmly to seal completely. Repeat with the remaining wrappers and filling.

9.Fry the egg rolls: Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 175°C (350°F). Use a thermometer to monitor the temperature.

10.Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until they are deep golden brown and crispy.

11.Remove the egg rolls with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil.

12.Allow the oil to return to 175°C (350°F) between batches. Serve the hot, crispy egg rolls immediately with sweet and sour sauce or duck sauce.