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1
To make the egg roll, heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat.
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2
Add the ginger and garlic and cook, stirring until slightly softened, about 2 minutes.
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3
Add the pork and stir until it turns white, about 2 minutes.
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4
Transfer the pork to a plate and set aside.
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5
Add the scallions, carrot, and red pepper to the skillet.
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6
Cook, stirring, until slightly softened, about 2 minutes.
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7
Add the cabbage, stock, and soy sauce.
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8
Reduce the heat to medium-low and simmer until the liquid has evaporated and the vegetables are tender, about 5 minutes.
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9
Return the pork to the skillet and let the contents of the skillet cool to room temperature.
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10
You should have about 2 cups.
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11
Lay the wrappers flat on a work surface.
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12
Brush the edges lightly with water.
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13
Top with about 1 tablespoon of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal.
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14
(The egg rolls can be frozen at this point.)
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15
Heat the remaining olive oil in a large nonstick skillet over medium-high heat until almost smoking.
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16
Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes.
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17
Cool slightly before serving.
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18
To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl.
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19
Stir well and serve on the side with the rolls.
