1. Begin by heating a large skillet or wok over medium-high heat. Add the ground pork and cook until no longer pink, breaking it apart with a spoon as it cooks.
2. To the browned pork, add the shredded cabbage, carrots, scallions, garlic, and ginger. Stir-fry the mixture for about 3-4 minutes until the vegetables soften.
3. Pour in the soy sauce, oyster sauce, sesame oil, and white pepper. Stir to combine everything evenly and cook for another 2 minutes. Then, remove the filling from heat and allow it to cool slightly.
4. In a small bowl, mix the cornstarch with water to create a slurry. This will be used to seal the egg roll wrappers.
5. Lay out one egg roll wrapper with a corner pointing towards you. Place about 2-3 tablespoons of the filling in the center of the wrapper. Fold the corner closest to you over the filling, tuck in the sides, and roll tightly. Seal the final corner with a dab of the cornstarch slurry.
6. Heat oil in a deep fryer or a large, heavy-bottomed pan to 350°F (175°C). Fry the egg rolls in batches, without overcrowding, until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
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7. Serve hot with your chosen dipping sauce and enjoy.
Variations & Tips:
– For a vegetarian twist, replace the pork with tofu or a mix of shiitake mushrooms and additional vegetables.
– Add a small amount of Chinese five-spice powder to the filling for deeper flavor complexity.
– If deep frying isn’t your style, these egg rolls can be baked. Brush them with a light coating of oil and bake in a preheated oven at 425°F (220°C) until golden brown, turning once halfway through.
– Ensure the filling is not too wet to prevent soggy wrappers. If it seems moist, add a bit more cornstarch to thicken it up before rolling.
– Practice makes perfect; the rolling technique might take a few tries to master, but it’s well worth the effort for the perfect crunchy bite.
