Step 1: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the ground pork and cook, breaking it apart with a spoon, until it's no longer pink. Drain any excess fat.
Step 2: Add the minced garlic and grated fresh ginger to the skillet. Sauté for 1 minute until fragrant, stirring constantly.
Step 3: Stir in the shredded cabbage and carrots. Cook for 5-7 minutes, or until the vegetables have softened but still retain a slight crispness. You don't want them mushy!
Step 4: Add the soy sauce, rice vinegar, and black pepper. Mix well and cook for another 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.
Step 5: Remove the filling from the heat and transfer it to a large bowl. Let it cool completely. This is a crucial step! Hot filling will steam inside the wrapper and make it soggy, potentially causing it to burst during frying.
Step 6: Prepare your workspace. Have your cooled filling, egg roll wrappers, and a small bowl with a beaten egg (this acts as your "glue") ready. Keep the wrappers covered with a damp paper towel to prevent them from drying out.
Step 7: Lay one egg roll wrapper on a clean, dry surface with a corner pointing towards you, like a diamond.
Step 8: Place about 2-3 tablespoons of the cooled filling just below the center of the wrapper. Don't overfill, or it will be hard to roll and might burst.
Step 9: Fold the bottom corner up and over the filling, tucking it in tightly. Create a snug cylinder.
Step 10: Fold the left and right corners towards the center, overlapping slightly. You should now have an envelope shape.
Step 11: Roll the egg roll upwards from the bottom, keeping it tight, until you reach the top corner. Before the final fold, dab a little beaten egg on the top corner to seal it securely.
Step 12: Repeat with the remaining filling and wrappers. Place the finished egg rolls on a plate, ensuring they don't touch each other, and cover lightly with plastic wrap until ready to fry.
Step 13: In a large, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature; maintaining a consistent temperature is key for crispy, non-greasy egg rolls.
Step 14: Carefully place 3-4 egg rolls into the hot oil, making sure not to overcrowd the pot. Overcrowding will drop the oil temperature and lead to greasy egg rolls.
Step 15: Fry for 4-6 minutes, turning occasionally with tongs, until they are golden brown and crispy on all sides. The internal temperature of the filling should reach 165°F (74°C).
Step 16: Remove the fried egg rolls from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Sprinkle lightly with sea salt if desired.
Step 17: Repeat with the remaining egg rolls, ensuring the oil returns to 350°F (175°C) before adding the next batch. Serve immediately with your favorite dipping sauces!