To start, put a big skillet or wok on medium-high heat. Once the pork is no longer pink, add the ground pork and break it up with a spoon as it cooks.
Shredded cabbage, carrots, scallions, garlic, and ginger should be added to the browned pork. Cook, stirring occasionally, for three to four minutes, or until the veggies are tender.
Step 3: Add the white pepper, sesame oil, oyster sauce, and soy sauce. After 2 more minutes of cooking, stir to ensure that everything is uniformly coated. After that, take the filling off the stove and let it cool for a little.
Pour the cornstarch and water into a small bowl and stir until a slurry forms. This is what the egg roll packaging needs to stay closed.
5. On a flat surface, point one corner of an egg roll wrapper towards yourself. About two or three teaspoons of filling should be placed in the middle of the wrapper. Tightly roll up, tuck in the sides, and fold the corner that is nearest to you over the filling. Apply just enough cornstarch slurry to seal the last corner.
6. Bring a big, heavy-bottomed pan or a deep fryer to 350°F (175°C) with the oil. Without crowding the pan, fry the egg rolls in batches for two or three minutes on each side, or until they are golden brown and crisp. Place the drained drain on a paper towel.
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