Step 1

In a pan over medium heat, add sesame oil, ginger, and garlic, and cook for 1 minute.

Step 2

Add cabbage, carrot, and scallions, and cook for 4-5 minutes, until vegetables are tender.

Step 3

Add soy sauce, sugar, salt, and ground white pepper and stir. Cook for 1 minute, turn the heat off, and transfer the mixture into a bowl. Set aside for 10 minutes, until the vegetables have cooled down a bit.

Step 4

Grab an egg roll wrapper and place it diagonally on a flat work surface (one edge of the wrapper should be facing you).

Step 5

Scoop about 2 tablespoons of the vegetable mixture and place it in the center of the wrapper. Spread it across sideways leaving about 2 inches of wrapper free on each side.

Step 6

Grab the bottom edge of the wrapper and fold it over the filling. Tightly roll until you reach the center of the wrapper.

Step 7

Tightly fold each side of the wrapper toward the center (where the filling is) and continue to roll until you’ve reach the top corner.

Step 8

Seal the top by wetting the corner with a little water. Place the egg roll on a plate with the top corner facing down. Repeat the same step until all the filling has been used.

Step 9

In a large pan over high heat, add enough oil to cover the surface of the pan by about half an inch.

Step 10

When the oil is hot, carefully slide a few egg rolls into the pan and cook for 1-2 minutes, or until they are golden brown. Flip the egg rolls over and cook for another 1-2 minutes.

Step 11

Transfer the egg rolls to a plate covered with paper towel to drain.

Step 12

Serve with your favorite dipping sauce or my easy dumpling sauce recipes.