Best Egg Rolls

Heat a large skillet or wok over medium-high heat.

Add ground pork and cook until browned. Stir in minced garlic and grated ginger until fragrant. Add shredded cabbage, carrots, and chopped green onions. Mix in soy sauce and sesame oil and cook until vegetables are tender-crisp. Remove from heat and let the filling cool slightly.

Pour vegetable oil into a deep pot or pan to a depth of about 2 inches and heat to 350°F (175°C).

Place an egg roll wrapper on a flat surface with one corner pointing toward you. Spoon about 2 tablespoons of filling near the corner, fold the corner over the filling, fold in the sides, then roll tightly toward the opposite corner. Brush the final edge with beaten egg to seal. Repeat with remaining wrappers and filling.

Fry egg rolls in small batches, turning as needed, until golden brown and crisp, about 3 to 4 minutes per roll depending on size. Maintain oil temperature between batches.

Transfer fried egg rolls to a paper towel-lined tray to drain excess oil. Let rest for a minute so the filling settles.

Serve hot with your favorite dipping sauces such as sweet chili, soy-based dipping sauce, or hot mustard. Enjoy immediately for best texture.