Crispy Pork Egg Rolls

Make the filling

1. Brown the pork. Heat a large skillet over medium-high heat. Add 2 teaspoons neutral oil, then the ground pork. Cook, breaking it up, until no longer pink and lightly browned, 5 to 7 minutes. If there is a lot of fat, spoon off most of it, leaving about 1 tablespoon in the pan for flavor.
2. Add aromatics. Stir in garlic and ginger for 30 seconds, just until fragrant.
3. Cook the vegetables. Add cabbage and carrots (and half the scallions if you want a fresher finish). Toss and cook 3 to 4 minutes until slightly softened but still crunchy.
4. Season. Add soy sauce, sesame oil, rice vinegar, sugar, and pepper. Stir and cook 1 minute. Taste, then add salt only if needed (soy sauce brands vary).
5. Thicken the juices. Mix cornstarch and water in a small bowl. Pour into the skillet and stir for 30 to 60 seconds until the liquid looks glossy and lightly thickened. This helps the filling stay put.
6. Finish scallions and cool. Stir in the remaining scallions (optional). Spread filling on a sheet pan in a thin layer and let it cool 10 to 15 minutes. Warm is fine. Steaming hot is not.

Roll the egg rolls

1. Set up your station. Place wrappers on a clean surface. Keep a small bowl of beaten egg nearby and a sheet pan for the finished rolls. Cover the stack of wrappers with a barely damp towel so they do not dry out while you work.
2. Add filling. Lay one wrapper like a diamond (point toward you). If your wrappers have a smoother side, place it facing down. Spoon about 2 to 3 tablespoons filling near the bottom third, shaping it into a small log.
3. Fold and tuck. Fold the bottom point up over the filling, then fold in the left and right sides snugly. Roll upward tightly.
4. Seal. Brush the top point with beaten egg and finish rolling to seal. Place seam-side down on the sheet pan. Repeat.

Fry (classic method)

1. Heat oil. Add 2 to 3 inches of neutral oil to a heavy pot and heat to 350°F.
2. Fry in batches. Carefully add 3 to 5 egg rolls, seam-side down first. Do not overcrowd, or the oil temperature drops fast. Fry 3 to 5 minutes total, turning occasionally, until deep golden brown and crisp.
3. Let the oil recover. Between batches, let the oil return to 350°F for the best crunch and the least leaking.
4. Drain. Transfer to a wire rack set over a sheet pan. Let them sit 2 minutes before biting so the filling settles and you do not burn your mouth.

Bake or air fry (optional)

1. To bake: Heat oven to 425°F. Brush or spray egg rolls generously with oil on all sides. Bake 14 to 18 minutes, flipping halfway, until crisp and well browned. Start checking at 14 minutes.
2. To air fry: Spray egg rolls with oil. Air fry at 380°F for 10 to 12 minutes, flipping halfway. Start checking at 10 minutes. Work in batches for even browning.

Serve

1. Serve hot with sweet chili sauce, or go tangy with soy sauce plus a splash of rice vinegar.