Preparation Steps

• In a large skillet, cook ground pork over medium heat until browned and cooked through.
• Add shredded cabbage, carrots, and minced garlic to the skillet. Stir fry for 3-4 minutes until vegetables soften.
• Stir in soy sauce and sesame oil, then remove the mixture from heat and let cool.
• Place about 2 tablespoons of filling on each egg roll wrapper and roll tightly, sealing the edges with water.
• Heat vegetable oil in a deep pan over medium-high heat and fry egg rolls until golden brown and crispy, about 2-3 minutes per side.
• Drain egg rolls on paper towels and serve hot.