Preparation Steps

• In a large pan, cook the ground pork over medium heat until browned, about 5 minutes.
• Add shredded cabbage, grated carrots, and chopped green onions to the pan; cook for 3-4 minutes until vegetables are tender.
• Stir in the soy sauce and cook for another 2 minutes. Remove from heat and let cool.
• Place an egg roll wrapper on a clean surface. Spoon 2 tablespoons of filling onto the wrapper near one corner.
• Roll tightly and seal the edges with a bit of water.
• Heat vegetable oil in a deep frying pan over medium-high heat.
• Fry the egg rolls in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
• Serve hot with dipping sauce of choice.