Add 1 tablespoon canola oil to a large pot or dutch oven. Add the pork and cook through, breaking apart the meat well. Drain the excess fat.

Once the meat has mostly cooked through, add the green onions, garlic, and ginger and continue cooking about 2-3 minutes.

Next, add in the cabbage and carrots, sesame oil, sugar, and soy sauce. Cook about 10-12 minutes, stirring occasionally.

Refrigerate the filling to cool (at least 30 minutes) before making the rolls.

Whisk one egg in a small bowl (this will be used to help close the egg rolls) and set aside.

Place your wrapper onto a clean surface with one corner facing you (diamond shape).

Add about 1/2 cup (or less depending on the size of your wrapper) of the filling into the middle of the wrapper.

Fold the corner closest to you over the filling; then lightly apply some of the egg wash along the edges/corners.

Tightly fold in the ends and wrap up (like a burrito).

Continue until you have used all of the filling (should make about 20-24 rolls).

At this point, you can freeze the rolls until ready to fry.

Heat up canola oil over medium heat in a large pan, you want to have enough oil to come up to the middle of the egg roll (or you can use a deep fryer - or maybe even air fryer, if you have one).

Test the oil using a wooden spoon - if bubbles form around the wood and start to float up, the oil is ready.

Add in your egg rolls, as many as can comfortably fit into your pan without overcrowding, and fry for about 2 minutes on each side (3-4 minutes total if deep frying), until bubbly and golden brown.

Set onto paper towels to drain. Continue until you have fried all the rolls.

Serve with sweet chili sauce or your favorite dipping sauce.