Pork Spring Rolls

Instructions

1. Prepare the filling
   In a large mixing bowl, combine ground pork, shredded cabbage, carrots, mushrooms, minced garlic, fish sauce, oyster sauce, black pepper, green onions, and grated ginger. Mix thoroughly until all ingredients are well incorporated.
2. Assemble the spring rolls
   Place a spring roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll tightly upward. Seal the top corner with beaten egg. Repeat with remaining wrappers and filling.
3. Prepare for frying
   Heat vegetable oil in a deep heavy-bottomed pot or wok to 350°F (175°C). The oil should be about 2-3 inches deep. Line a plate with paper towels for draining the cooked spring rolls.
4. Fry the spring rolls
   Carefully place 4-5 spring rolls into the hot oil, being careful not to overcrowd the pot. Fry for 5-6 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature should reach at least 160°F (71°C) to ensure the pork is fully cooked.
5. Drain and serve
   Remove the spring rolls with a slotted spoon and place on the paper towel-lined plate to drain excess oil. Continue frying the remaining rolls in batches. Serve hot with sweet chili sauce, nuoc cham (Vietnamese dipping sauce), or soy sauce with a touch of rice vinegar.