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1
In a large skillet or wok, cook pork in sesame oil over medium-high heat until well-browned.
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2
Remove from pan and reserve drippings.
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3
Set cooked pork aside.
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4
Add cabbage, green onion and onion to the skillet and cook until tender, about 58 minutes.
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5
Add water chestnuts, mushrooms, bean sprouts, carrots, garlic, soy sauce and sugar and stir to incorporate.
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6
Cook 2 minutes.
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7
Add the cooked pork and stir again to incorporate well.
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8
Cook an additional 5 minutes.
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9
Season to taste with salt and pepper.
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10
Remove from heat and let cool.
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11
On a clean, flat surface, place 1 egg roll wrapper with 1 corner facing you.
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12
(Note: if you prefer chewier egg rolls, like I do, use two egg roll wrappers instead of one.
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13
Using just one will make the egg roll crispier).
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14
Place approximately 12 tablespoons of the filling about 2 inches from the bottom corner of the wrapper.
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15
Fold the bottom corner over the filling.
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16
Firmly roll the filled wrapper halfway up the rest of the wrapper.
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17
Dab the exposed edges of the wrapper with a beaten egg.
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18
Fold the two sides over the filled roll and roll the rest of the way up, pressing the top corner firmly onto the egg roll to seal it.
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19
Repeat for the rest of the wrappers.
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20
Once ready to cook, heat about 3/4-inch to 1-inch of vegetable or canola oil over medium-high heat in a large skillet or wok.
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21
Once oil is hot (you will know its ready when a very tiny amount of water dropped into the oil dances and sizzles), carefully place enough egg rolls to cover the bottom of the pan.
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22
Try not to crowd them.
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23
Fry until golden brown on both sides, about 12 minutes per side.
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24
Once golden brown on both sides, remove and drain on a plate lined with paper towels.
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25
Enjoy!
