Shred the cabbage finely and grate the carrot. Slice the green onions thinly. Place cabbage in a bowl and sprinkle with 1/4 tsp salt; let sit 5 minutes, then squeeze out excess liquid using your hands or a towel. This prevents a watery filling.

Cook pork

Heat a medium skillet over medium-high heat and add 1 tsp neutral oil. Add minced garlic and grated ginger; cook 30 seconds until fragrant. Add ground pork and break up with a spatula. Cook until no longer pink, about 4–6 minutes.

Season and bind filling

Stir in soy sauce (2 tbs), oyster sauce (1 tbs), sesame oil (1 tsp), white pepper, and remaining 3/4 tsp salt. Add the squeezed cabbage, grated carrot, and green onions to the skillet. Cook, stirring, for 2–3 minutes until vegetables have softened slightly. Sprinkle in cornstarch and mix thoroughly so it coats the mixture and helps bind juices.

Finish with egg

Beat 1 large egg lightly in a small bowl. Push the filling mixture to one side of the pan and pour the beaten egg into the empty space. Scramble the egg quickly until just set, then fold into the pork-vegetable mixture. Remove from heat and let cool until lukewarm (about 10 minutes). Cooling prevents wrappers from tearing and reduces steam.

Assemble & Fry

Prepare wrappers

Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond orientation). Place about 2–3 tablespoons of filling slightly below center. Brush the two side corners and top corner lightly with water to help seal.

Fold the bottom corner up over the filling, tuck tightly, fold the two side corners in toward the center, then continue rolling to the top corner to form a tight cylinder. Seal the top corner with a dab of water. Repeat with remaining wrappers and filling. You should get approximately 10–12 egg rolls depending on filling amount per roll.

Heat oil

Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (or use a deep fryer). Heat oil over medium-high heat to 350°F (175°C) if using a thermometer. If not, test by dropping a small piece of wrapper into the oil; it should sizzle and rise immediately without browning too fast.

Fry egg rolls

Working in batches (do not overcrowd), gently lower 3–4 egg rolls into the hot oil seam-side down. Fry, turning occasionally, until evenly golden brown and crisp, 2½–4 minutes per batch depending on size and oil temperature. Use tongs to turn and to remove egg rolls, letting excess oil drip back into the pan.

Drain on a wire rack or paper towels for a minute. Allow to rest 2–3 minutes before serving so the filling finishes cooking and is not scalding hot inside.

Dipping Sauce (optional)

Mix 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon hoisin, and 1 teaspoon chopped chili or a pinch of chili flakes in a small bowl. Adjust to taste. Serve alongside hot egg rolls.