In a large skillet over medium-high heat, add a drizzle of sesame oil and cook the ground pork until browned, about 5-7 minutes.

Stir in the minced ginger and garlic, along with the shredded cabbage, and sauté until tender, about 3-4 minutes.

Remove from heat and let the mixture cool slightly.

Once filling has cooled, stir in soy sauce and an additional drizzle of sesame oil.

Mix well until all ingredients are combined and set aside.

Take one egg roll wrapper, spoon approximately 2 tablespoons of filling, fold the bottom corner over, then fold the sides inward and roll tightly.

Seal the edge with a dab of water and repeat until all filling is used.

Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

Carefully fry 3-4 egg rolls at a time for about 3-4 minutes until golden brown and crispy.

Adjust heat as necessary for even cooking.

Remove from oil with a slotted spoon and place on paper towels to drain.

Serve hot with your favorite dipping sauce.