Prepare Vegetables

Place sliced carrots, garlic and ginger in a vegetable chopper. I actually have several choppers and this recipe shows me using my manual vegetable 8-in-1 cutter food processor. But if you are looking for a more compact chopper I recommend trying the new pull string food chopper. It is pretty awesome too. Chop carrots, garlic and ginger to a medium fine consistency. Slice green onion tops and then slice the green cabbage thin. Set all vegetables aside for now.

Prepare Egg Roll Filling

Brown ground pork over medium high heat until fully cooked. After the pork has browned drain any excess fat or grease and add all chopped ingredients (cabbage, carrots, garlic, ginger, and green onion tops), soy sauce, sesame oil, onion powder, and pepper to browned pork. Stir all ingredients together and cook until cabbage has wilted.

Assemble Egg Rolls

First make the egg wash by placing the egg white and yolk in a small bowl and whisk with a fork until combined.

Lay a egg roll wrapper on counter in a diamond shape.

Place a heaping scoop or two of pork mixture on the wrapper just below the half way mark.

Take the bottom corner of the wrapper and tuck it over the meat mixture and slightly roll it closed.

Fold over the right corner to the center of the egg roll. Then fold the left corner to the center.

Using a pastry brush gently brush some egg wash on the upper corner.

Then, roll the egg roll up to the final corner and seal closed.

Continue making egg rolls until all filling has been used up. You can make about 5-7 egg rolls with this recipe.

Fry Egg Rolls

Heat peanut oil in a deep saucepan over medium heat until temperature reaches 325 degrees Fahrenheight. I highly recommended using an instant read thermometer for keeping a close eye on the oil temperature. Working with two egg rolls at a time, carefully place into hot oil and fry until golden brown on all sides. Then, using a spider strainer, carefully remove egg rolls and place on a plate lined with paper towels. Fry remaining egg rolls following the same steps above.

Serve egg rolls warm with Chinese style hot mustard, plum sauce, duck sauce, sweet and sour sauce or sweet chili sauce. Enjoy!