1. Prepare your filling by heating a tablespoon of oil in a large skillet over medium heat. Add the ground pork or chicken and cook until browned, breaking it apart with a wooden spoon—about 5-7 minutes.
2. Stir in garlic, ginger, and red pepper flakes, cooking for another minute until fragrant. This is where the aroma reminds me of those evenings on the porch with Mama Lu, the smell of herbs and spices filling the air.
3. Add shredded cabbage, carrots, and green onions. Cook for 3-4 minutes until the vegetables soften but still retain a bit of crunch. Toss in soy sauce, oyster sauce, sesame oil, and black pepper. Give everything a good stir, then remove from heat and let cool slightly.
4. Lay out one egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Spoon about 2-3 tablespoons of filling near the corner closest to you.
5. Fold the corner over the filling, then fold in the two side corners snugly. Roll tightly toward the far corner, brushing the tip with beaten egg to seal. You’ll find that sealing with egg is like the pinch of salt Mama Lu always said made all the difference—simple but essential.
6. Heat about two inches of vegetable oil in a deep pan or skillet to 350°F. Fry egg rolls in batches, turning occasionally, until golden brown and crisp—about 3-4 minutes per batch.
7. Transfer cooked egg rolls to a paper towel-lined plate to drain excess oil.
8. Serve warm, savoring that satisfying crunch and the spicy, savory filling within.

I’ve found that frying these egg rolls brings me back to those family kitchens where every meal was crafted with patience and heart. Even the mess felt like part of the ritual.