Start by preparing your ingredients to make the process smooth. First, heat 2 teaspoons of vegetable oil in a large pan over medium-high heat. This simple step sets the stage for building flavors in your egg rolls.

Next, add 3/4 pound of ground pork to the pan and season with salt and pepper to taste. Cook until it’s browned, breaking it up with a spatula for even cooking. Once done, stir in 1 teaspoon of minced garlic and 1 teaspoon of minced ginger, cooking for about 30 seconds to release their aroma.

Then, add 3 cups of coleslaw mix and 1/4 cup of sliced green onions. Cook until the cabbage wilts, which takes about 3-4 minutes. Mix in 1 tablespoon of soy sauce and 1 teaspoon of toasted sesame oil, then remove from heat and let it cool slightly.

To assemble, spoon 2-3 tablespoons of the filling onto each of the 12 egg roll wrappers. Fold according to the wrapper instructions and seal the edges with the beaten egg. For frying, pour 2-3 inches of oil into a deep pot and heat to 350 degrees Fahrenheit.

Fry 3-4 egg rolls at a time, turning them occasionally until they’re browned all over, about 3-5 minutes. Drain them on paper towels and serve with your favorite dipping sauce. The total preparation time is just 30 minutes, with 25 minutes for prep and 5 minutes for cooking, making it quick for busy schedules.

If you want to bake instead of fry, coat the egg rolls with cooking spray and bake at 425 degrees Fahrenheit for 15-20 minutes until crispy. Always use a thermometer to keep oil at 350 degrees Fahrenheit for the best results when frying.