Heat a medium skillet over medium heat and add sesame oil. Sauté ginger, garlic, and scallions until aromatic. Add ground pork, shredded carrot, chopped cabbage, soy sauce, salt, and pepper. Stir well and cook until pork is fully cooked. Transfer the mixture to a fine-mesh sieve to drain excess liquid. Allow the filling to cool, then refrigerate until ready to use.

Egg Roll Assembly & Cooking

Beat one egg in a small bowl—used to seal the wrappers.

Lay an egg roll wrapper flat with a corner pointing toward you.

Spoon a little over 1/3 cup of filling onto the lower third of the wrapper.

Fold the bottom corner over the filling and tuck it underneath. Roll halfway up.

Lightly brush the exposed edges with the beaten egg.

Fold the left and right corners inward over the filling.

Continue rolling tightly into a cylinder.

Repeat with remaining wrappers and filling to make 10-12 rolls.

Heat 3 cups of oil in a wok or deep pot to 350°F. Fry egg rolls in batches (no more than two at a time), gently placing them in the oil. Turn them occasionally for even browning. Remove when golden brown and crisp. Drain on a rack set over a sheet pan to remove excess oil.