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.Season the Pork: Add the minced garlic and grated ginger to the pork. Cook for 1 minute until fragrant. Stir in the soy sauce, oyster sauce (if using), sesame oil, white pepper, and cornstarch. Cook for 1 minute until the sauce thickens slightly.

3.Add Vegetables: Add the shredded cabbage, shredded carrots, and sliced scallions to the skillet. Toss everything together and cook for 3-5 minutes, until the vegetables are tender-crisp but not soggy. Remove the filling from the heat and spread it out on a plate to cool completely (this prevents the wrappers from tearing).

4.Prepare the Wrappers: Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you (like a diamond). Place about 1/4 cup of the cooled filling just below the center of the wrapper.

5.Wrap the Egg Rolls: Fold the bottom corner up and over the filling, tucking the point underneath. Fold the left and right corners toward the center, creating an envelope shape. Brush the remaining top corner lightly with the egg wash.

6.Seal and Roll: Roll the egg roll tightly away from you toward the top corner, sealing the roll completely with the egg wash. Repeat with the remaining filling and wrappers.

7.Fry the Egg Rolls: Heat the 4 cups of frying oil in a deep pot or Dutch oven to 175°C. Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pot.

8.Cook until Golden: Fry the egg rolls for 4-6 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Use tongs to remove the egg rolls and place them on a wire rack lined with paper towels to drain excess oil.

9.Serve: Let the egg rolls cool slightly before serving hot with your favorite dipping sauce (such as sweet and sour or duck sauce).