Ingredients:
12 egg roll wrappers
1 pound ground pork
2 cups shredded cabbage
1 cup shredded carrots
4 thinly sliced scallions
2 minced garlic cloves
1 tablespoon finely grated ginger
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 tablespoon cornstarch
2 tablespoons water
Vegetable oil for frying
Instructions:
Heat a skillet or wok over medium-high heat. Cook the pork until no longer pink, breaking it up as it cooks.
Add cabbage, carrots, scallions, garlic, and ginger to the pork. Stir-fry for 3-4 minutes until vegetables soften.
Stir in soy sauce, oyster sauce, sesame oil, and white pepper. Cook for 2 more minutes, then remove from heat to cool.
Mix cornstarch and water to make a slurry for sealing the wrappers.
Place filling on each wrapper, fold, tuck in sides, roll tightly, and seal with the slurry.
Heat oil to 350°F (175°C). Fry egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
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