Directions:
1. Start by heating a large skillet or wok over medium-high heat. Add the ground pork and cook until no longer pink, breaking it up with a spoon as it cooks.
2. Add shredded cabbage, carrots, green onions, garlic and ginger to the browned pork. Fry the mixture for about 3 to 4 minutes until the vegetables soften.
3. Pour in the soy sauce, oyster sauce, sesame oil and white pepper. Stir to mix everything together evenly and cook for another 2 minutes. Then, remove the filling from the heat and let it cool slightly.
4. In a small bowl, mix the cornstarch with water to create a slurry. This will be used to seal the egg roll wrappers.
5. Lay out an egg roll wrapper with one corner pointing toward you. Place about 2 to 3 tablespoons of the filling in the center of the envelope. Fold the corner closest to you over the filling, tuck in the sides, and roll tightly. Seal the last corner with a dab of cornstarch porridge.
6. Heat oil in a deep fryer or large, heavy-bottomed skillet to 350°F (175°C). Fry the egg rolls in batches, without overcrowding, until golden brown and crispy, about 2 to 3 minutes per side. Drain on paper towels.
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