Homemade Chinese Egg Rolls

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the ground pork, minced garlic, and ginger, cooking until the meat is browned. Add the shredded cabbage and carrots, followed by the soy sauce and sesame oil. Stir-fry for 3 to 4 minutes until the vegetables are slightly wilted but still crisp.

Transfer the filling to a fine-mesh colander set over a bowl. Let it drain for at least 10 minutes, gently pressing down with a spatula to squeeze out any excess liquid. Cooling the filling completely prevents warm steam from softening the raw wrappers.

Lay an egg roll wrapper flat like a diamond. Place 2 to 3 tablespoons of cooled filling in the lower center. Fold the bottom corner up over the filling, fold in the left and right corners, and roll up tightly. Brush the top corner with the beaten egg wash and press gently to seal.

Heat 2 inches of oil in a deep pot or heavy skillet to 350°F (175°C). Carefully drop 3 to 4 egg rolls at a time into the hot oil. Fry for 4 to 5 minutes, turning occasionally, until all sides are deep golden brown and blistered.

Transfer the fried egg rolls to a wire rack or paper towel-lined plate to drain off excess oil. Serve warm with sweet and sour sauce or duck sauce.