Step by step

Method

4 steps

1. 1

   In a skillet over medium-high heat, cook ½–1 lb ground pork with ½–1 teaspoon minced ginger and 2 minced garlic cloves, breaking it up, until no pink remains and the edges take a little brown, 5–7 minutes. Drain off excess grease so the filling isn't greasy.

2. 2

   Stir 2 teaspoons kosher salt, 1 teaspoon sugar, 1 tablespoon soy sauce, and 1 teaspoon toasted sesame oil into the hot pork. In a large bowl, combine 4 cups shredded cabbage-carrot coleslaw mix and 1 cup thinly sliced green onions. Pour the hot pork over the vegetables and toss — the heat wilts the cabbage slightly. Cool until the mixture isn't steaming (warm is fine; hot wrappers tear).

3. 3

   Lay an egg roll wrapper diamond-side toward you. Spoon about 3 tablespoons filling near the center. Fold the bottom point over the filling, roll once, fold in the sides snug, brush the top point with beaten egg (1 egg + 1 Tbsp water), and roll tight to seal. Keep unused wrappers under a damp towel. You should get about 12 rolls.

4. 4

   Heat 2–3 inches neutral oil to 350°F (175°C) — a scrap of wrapper should sizzle immediately without burning. Fry a few rolls at a time, turning, 2–3 minutes per side until deep golden and blistered. Drain on a rack. Serve hot with sweet-and-sour, plum, or hoisin. You want shatter-crisp wrappers with a savory pork-cabbage filling — not oil-logged rolls or wrappers that burst open in the fryer.