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1
Get your deep fryer ready; the oil takes a while to heat.
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2
Start heating the oil to 350 degrees.
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3
Brown the ground pork and onion together over medium-high heat.
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4
Meanwhile, warm 3 tablespoons (more or less) vegetable oil in large skillet (I use my large electric skillet) to about 325-350 degrees.
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5
Add shredded cabbage, matchstick carrots, and a healthy dash of soy sauce.
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6
Saute the veggies until crisp-tender.
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7
As soon as the pork mixture is browned, go ahead and throw it in with the veggies in the large skillet.
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8
Cover and cook over about 300-degree heat, stirring occasionally, until the veggies are tender.
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9
Now its time to season.
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10
Start with about 1/2 teaspoon each of salt, pepper, and garlic powder; mix well and taste.
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11
Tinker with the spices (dont forget the soy sauce!)
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until theres a nice depth of flavor.
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13
You will need more salt than you think you will, so dont be afraid.
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14
After everything is cooked together nicely and the veggies are tender, remove mixture to a large bowl and let cool until barely warm.
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15
After mixture is cooled, add the shredded cheese and mix well.
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16
Time to roll the egg rolls!
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17
Open the package of wrappers and cover with a damp paper towel to keep them soft while you work with them.
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18
Place one wrapper on your work surface so it looks like a diamond (not a square).
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19
Place about three tablespoons(ish) filling on the bottom third of the wrapper.
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20
Lift bottom corner up and over; fold in the sides so it looks like an open envelope, moisten the top edges with water and roll up.
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21
Refer to egg roll wrapper packaging for more in-depth instructions.
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22
After youve rolled all the rolls, deep-fry them two to three at a time in the 350-degree oil, about 2 1/2 to 3 minutes.
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23
Let drain on paper towels; serve hot.
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24
Graciously accept all accolades and praises of your culinary prowess.
