Chinese Egg Rolls

Instructions

1. Prepare the filling
   In a large skillet over medium-high heat, cook the ground pork until browned and crumbly, about 5 minutes. Add the garlic and ginger, cook for 1 minute until fragrant. Drain excess fat if necessary.
2. Cook the vegetables
   Add the shredded cabbage, carrots, and bean sprouts to the skillet. Stir-fry for 3-4 minutes until vegetables begin to soften but still maintain some crispness.
3. Season the mixture
   Add the soy sauce, sesame oil, sugar, and white pepper to the skillet. Stir well to combine. Add the green onions, mix thoroughly and remove from heat. Allow the filling to cool completely, about 15 minutes.
4. Assemble the egg rolls
   Place an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Spoon about 2 tablespoons of filling near the corner closest to you. Fold the bottom corner over the filling, then fold in the left and right corners. Roll up tightly toward the remaining corner. Brush the final corner with beaten egg to seal.
5. Prepare for frying
   Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). The oil should be about 3 inches deep. Line a plate with paper towels for draining.
6. Fry the egg rolls
   Carefully place 3-4 egg rolls in the hot oil, being careful not to overcrowd. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on all sides. Transfer to the paper towel-lined plate to drain excess oil.
7. Complete the batch
   Continue frying the remaining egg rolls in batches, allowing the oil to return to temperature between batches. Keep the cooked egg rolls warm in a 200°F (95°C) oven if necessary.
8. Serve
   Cut egg rolls diagonally in half if desired and serve hot with sweet chili sauce or duck sauce for dipping. Garnish with additional sliced green onions if desired.