Shred the cabbage very finely (knife or mandoline) and place in a large bowl. Add a pinch of salt, toss, and let sit 5 minutes, then squeeze out excess water using your hands or a clean towel. This prevents a soggy filling.

Cook mushrooms and aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chopped mushrooms and cook until they release liquid and it evaporates, about 3–4 minutes. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant. Transfer to the bowl with the cabbage.

Brown the pork

In the same skillet, add another 1 tablespoon oil and increase heat to medium-high. Add ground pork and break up with a spatula. Cook until no pink remains and edges start to brown, about 5–6 minutes. Drain excess fat if there is more than 1 tablespoon.

Season the meat

Return cooked pork to the bowl with vegetables. Add soy sauce, oyster sauce, sesame oil, Shaoxing wine (if using), cornstarch, sugar, white pepper, and 1 teaspoon salt. Add sliced green onions and grated carrot. Mix thoroughly until combined. Taste and adjust seasoning — filling should be slightly salty and savory. Let cool for 10 minutes to make wrapping easier.

Wrapper & assembly

Assemble egg rolls

Place one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Spoon about 2–3 tablespoons of the cooled filling slightly below center. Fold the bottom corner up over the filling, tuck tightly, fold the left and right corners toward the center, then roll upward toward the top corner. Brush the top corner with a little water to seal. Repeat until all wrappers/filling are used. You should get about 18–20 egg rolls depending on filling size.

Prepare to fry

Pour 1 cup vegetable oil into a large heavy skillet or wok to a depth of about 1/2 inch (the oil should come roughly 1/2–3/4 inch up the side). Heat oil over medium-high until it reaches 350°F (175°C) or until a small piece of wrapper bubbles vigorously when dropped in.

Fry egg rolls

Working in batches (do not overcrowd), carefully add 3–4 egg rolls seam-side down to the hot oil. Fry, turning occasionally, until deep golden brown and crisp on all sides, about 3–4 minutes per batch. Use tongs to rotate for even browning. Remove to a paper-towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if needed while frying remaining rolls.

Serve

Serve hot with the optional dipping sauce or your preferred sauce.

Optional dipping sauce

Whisk rice vinegar, soy sauce, sugar, chili flakes (or sambal), and grated ginger in a small bowl until sugar dissolves. Adjust heat and sweetness to taste. Serve in a small bowl alongside the egg rolls.