Start by combining 1 head of shredded cabbage and 1 tablespoon of soy sauce, 1 heaping teaspoon of ground ginger, 1/2 teaspoon of salt and 1 tablespoon of minced garlic. Mix well.

In a frypan, brown 1 pound of ground pork and 1/2 of a yellow onion are minced.

Drain the pork/onion mixture and then stir it into the cabbage. Mix well.

Prepare a mise-en-place of the pork mixture, a small bowl of water, and a package of egg roll wrappers.

Peel off one egg roll wrapper and place it in the middle of your workspace. Now, put approximately 1 tablespoon of the pork/cabbage mixture onto the bottom, centre of the wrapper.

Fold each of the sides inward, slightly lapping over the filling.

Roll up the egg roll wrapper, trying to get a tight roll (lots of air inside will cause problems later). Seal with a bit of water.

You should prepare no more than 2 egg rolls in advance. Get them into hot (375 degrees Fahrenheit) oil ASAP. They will hiss and pop if any of the oil gets out.

You may notice that they prefer to lay on just one side. Use tongs or bamboo skewers to flip them over halfway through cooking for even browning.

Remove from the oil and drain on paper towels.

That’s it! Serve with your favourite sauce. I prefer Thai Sweet Chili sauce.