• To make the filling, heat the oil in a skillet over high heat. Add the pork and stir-fry until the surface turns white. Add the cabbage and stir a few times before adding all the ingredients for the seasonings.
• The filling is ready when the cabbage becomes somewhat dry, not wet (wet filling will make the spring rolls soggy and not crispy). Transfer the filling to a large bowl and let it cool.

HOW TO WRAP SPRING ROLLS:

• To wrap a spring roll, place a spring roll wrapper on a flat surface. Spread about 2 tablespoons of filling lengthwise along the center of the wrapper. DO NOT OVERFILL. Using a small brush or your index finger, dab the beaten egg around the outer edges of the wrapper.
• Fold the bottom part of the wrapper over the filling. Fold the left and right sides of the wrapper over the filling, making sure the filling is packed tightly. Roll the spring roll tightly until it reaches the other end of the wrapper. Ensure the spring roll is sealed tightly with no leakage. Repeat the steps until all the filling is used up.
• Heat 2 to 3 inches (5-7 cm) of oil in a wok or small saucepan to 350°F (176°C) for deep frying. Gently drop the spring rolls into the oil and fry in batches. Deep fry until golden brown.
• Remove the spring rolls using a strainer or slotted spoon, draining the excess oil onto a plate lined with paper towels. Serve immediately.