Filling

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¾ pound ground pork

½ teaspoon sesame oil

1 teaspoon oyster sauce

½ teaspoon soy sauce

½ teaspoon kosher salt

¼ teaspoon white pepper

⅛ teaspoon garlic powder

⅓ head green cabbage, shredded (approx. 10 ounces or 4 ½ cups)

1 carrot, julienned (approx. 3 ½ ounces or 1 cup)

½ yellow onion, thinly sliced (approx. 2 ounces or 1 cup)

2 green onions, thinly sliced

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Wrap and Sauce

1 package egg roll wrappers (approx. 15 wrappers, see Recipe Notes)

3 cups frying oil

½ cup apricot jam

½ cup sweet chili sauce

1 teaspoon soy sauce

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1. Add the sesame oil to a large skillet over medium-high heat. Once the oil is hot and shimmering, add the ground pork and brown for 5-6 minutes. As the pork cooks, season with oyster sauce, soy sauce, salt, white pepper, and garlic powder, and use a wooden spoon to break it apart into fine pieces.

2. Once the pork is cooked through, add in all the vegetables. Stir to combine with the pork, then stir fry 3-4 minutes, until softened slightly. Remove the skillet from the heat and transfer the pork egg roll filling to a large bowl lined with paper towel. Set aside to cool.

3. Line a quarter sheet pan with wax paper or parchment paper and set aside. Fill a small bowl with water. Place the pork egg roll filling, egg roll wrappers, and water within arm’s reach of where you plan to assemble the egg rolls.

4. Once the filling is cooled, place an egg roll wrapper on a work surface in front of you such that one of its points is pointing toward you, orienting it in a diamond shape. Spoon about ⅓ cup of the cooled pork egg roll filling on the center of the wrapper. Fold the point closest to you away, such that it folds over the egg roll filling. Fold the points to the left and right of the filling to the center. Roll the filling away from you towards the last point, creating an egg roll. Use your fingertips to brush a little water over the last point, then press it against the egg roll to seal. Be sure to fold and wrap as tight as you can – this is key to beautiful, restaurant-worthy homemade egg rolls! Transfer the egg roll to the prepared baking sheet and repeat until you’ve used all of the remaining pork mixture. Set the assembled egg rolls aside as you heat the frying oil, or transfer to a parchment lined airtight container and store in the refrigerator for up to 1 day.

5. Add frying oil to a 10-inch skillet, filling it about halfway full. Preheat over medium-high heat, until the oil is hot (approx. 350-375 degrees F). Working in batches to avoid overcrowding the skillet, carefully place the egg rolls in the oil. Cook 1 minute – 1 minute and 30 seconds, until the bottom of the egg roll is golden, then flip and cook 1 minute longer, until the entire egg roll is golden and crisp. Carefully transfer to a paper towel-lined plate. Repeat frying until all egg rolls are cooked, allowing the oil to come back up to temperature between batches.

6. Enjoy your egg rolls straight off of the stove while they’re still warm with Mom’s duck sauce as desired.