Step 1: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until it’s browned and cooked through. Drain any excess fat.
Step 2: Add the minced garlic and grated fresh ginger to the skillet with the pork. Cook for 1-2 minutes until fragrant, stirring constantly.
Step 3: Stir in the shredded cabbage, shredded carrots, and sliced green onions. Cook for 5-7 minutes, or until the vegetables have softened slightly but still retain a bit of crunch.
Step 4: Pour in the soy sauce, sesame oil, and rice vinegar. Stir well to combine all ingredients. Taste and adjust seasonings if necessary. Remove the filling from the heat and transfer it to a large bowl to cool completely. Cooling is crucial to prevent soggy wrappers when assembling this egg roll recipe.
Step 5: Prepare your workstation: Lay out an egg roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2 tablespoons of the cooled filling just below the center.
Step 6: Fold the bottom corner of the wrapper tightly over the filling. Then, fold the left and right corners inward, overlapping slightly, to create an envelope shape.
Step 7: Moisten the top corner of the wrapper with a little water or an egg wash (beaten egg). Roll the egg roll tightly from the bottom upwards, sealing it completely at the top. Ensure no air pockets remain.
Step 8: Repeat with the remaining wrappers and filling. If you’re not frying them all at once, store uncooked egg rolls in an airtight container in the refrigerator for up to 24 hours. For longer storage, freeze them raw and fry from frozen.
Step 9: In a deep pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature. Do not overcrowd the pot; fry egg rolls in batches.
Step 10: Carefully place 3-4 egg rolls into the hot oil. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.