Homemade Egg Rolls

Filling

1. In a medium skillet over medium heat, add ground pork. Cook, stirring occasionally until the pork is browned and crumbly, 5 to 7 minutes.
2. Add cabbage, carrots, soy sauce, sesame oil, fish sauce, sugar, and salt. Sauté until the vegetables are softened, about 4-5 minutes. Add garlic and ginger and cook for an additional minute.

Assembly

1. In a small bowl, combine cornstarch and water. Whisk together until combined and set aside.
2. On a clean work surface, set out 15 egg roll wrappers.
3. Working one at a time, top each wrapper with ¼ cup of the pork mixture.
4. To roll, first, wet the edges of the egg roll lightly with the cornstarch mixture, and then fold up the bottom corner to just over the filling and roll once.
5. Second, fold in the right and left corners of the wrapper to the center, lightly pressing to seal. (You may need to add more cornstarch mixture to the edges and corners to help the wrapper stay folded.) It should now look like an open envelope.
6. Continue rolling until the filling is fully wrapped inside of the egg roll.
7. Press to seal.

Frying in Oil*

1. To a deep pot, add 2-3 inches of canola oil. Heat the oil to 365°F.
2. Working in batches of 3 or 4, fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, about 3 minutes. Remove from oil and drain on paper towels. Before frying each batch of egg rolls, check that the temperature is back at 365°F.
3. Serve with soy sauce, sweet and sour sauce, or chili sauce.