Drain any grease from the pan after browning pork with ginger and garlic.
Pork should be mixed with salt, sugar, soy sauce, and sesame oil.
Green onions and cabbage mix should be combined in a large bowl.
Allow vegetables to cool slightly after pouring hot meat over them.
Make a diamond out of the wrap by laying it in front of you.
Fill the center of the egg roll wrapper with 3 tablespoons of pork filling.
Roll once after folding the top point over filling.
Fold the left and right points together.
The top point should be brushed with a beaten egg.
Finish rolling.
The remaining filling should be set aside and repeated.
In a large frying pan, heat 2-3 inches of oil to a very high temperature (350°F).
The egg rolls should be fried in batches for 2-3 minutes per side, depending on the size of the pan.
Paper towels should be used to absorb the water.
Add sweet and sour sauce, plum sauce, hoisin sauce, or jalapeno pepper jelly for dipping.