In a large mixing bowl, combine the ground pork, shredded cabbage, grated carrots, chopped green onions, minced garlic, and grated ginger. Drizzle the soy sauce and sesame oil over the mixture, then add a pinch of salt and pepper. Mix everything together until well combined.

Set up your workspace with a clean surface. Take one egg roll wrapper and lay it diagonally in front of you. Place about 2 tablespoons of the filling toward one corner of the wrapper. Fold in the sides and roll it up tightly from the bottom corner, sealing the edge with a tiny dab of water. Repeat this for all the wrappers.

In a large skillet, pour in about an inch of oil and heat it over medium-high heat. To test if the oil is ready, drop a small piece of leftover filling into the oil; if it sizzles, you’re good to go.

Carefully place a few egg rolls in the hot oil (don’t overcrowd the pan). Fry them until they turn golden brown and crispy, about 3-4 minutes on each side. Transfer them to a paper towel-lined plate to absorb any excess oil.

These egg rolls are best enjoyed hot! Arrange them on a platter and serve them with soy sauce, sweet chili sauce, or homemade dipping sauce.