Homemade Egg Rolls

Using a box grater, shred cabbage and carrot into small shreds. Place into a bowl and set aside.
Heat toasted sesame oil in a frying pan set over medium-high heat. Add in ground pork, breaking it up into small pieces. Season with ¾ tsp of kosher salt, along with pepper. Cook until pork is cooked and no pink remains.
2 tsp toasted sesame oil
1 lb ground pork
½ tsp ground black pepper
Add in minced ginger, minced garlic, and Chinese five spice. Cook for until fragrant (about 1 to 2 minutes).
1 tsp fresh ginger, peeled and finely minced
2 cloves of garlic, peeled and finely minced
½ tsp Chinese five-spice powder
Stir in shredded cabbage, shredded carrot, and soy sauce. Add in additional ¾ tsp of kosher salt. Season to taste. Cook until cabbage and carrots are softened.
2 ½ cups cabbage, shredded
½ cup carrot, peeled and shredded
1 Tbsp low-sodium soy sauce
Remove the mixture from heat and allow to cool for 15 to 20 minutes. If desired, allow mixture to cool completely, transfer to an airtight container, and store in the refrigerator for up to 2 days.

In a small bowl, make an egg wash by whisking egg into 1 Tbsp of water. Set aside.
1 egg
Working one at a time, spoon 1 to 2 Tbsp of the pork mixture into the center of an egg roll wrapper. Keep remaining wrappers under a damp kitchen towel to prevent them from drying out.
Using a pastry brush (or your finger), brush the outside edges of the egg roll wrapper with the egg wash. Fold the top third down and press the edges down. Fold the bottom third up and press down gently to seal the egg roll.
Repeat steps 7 and 8 with the remaining pork mixture and egg roll wrappers. Keep assembled egg rolls under a piece of plastic wrap or damp kitchen towel to prevent them from drying out.
In a saucepan and using a candy thermometer, heat 2 to 3 inches of vegetable oil to 350℉. (If you don't have a candy thermometer, you can test the temperature of the oil by dropping a small piece of egg roll wrapper into the oil. It should bubble, but not brown too quickly.)
Working in batches, set assembled egg rolls, seam side up, into the hot oil. Cook on first side until edges begin to turn golden brown (about 2 to 3 minutes). Flip egg rolls over (seam side down) and cook for an additional 2 to 3 minutes.
Meanwhile, set a wire rack on top of a sheet pan lined with parchment paper. Remove cooked egg rolls from hot oil and set them on wire rack. Keep warm in 200℉ oven as you cook additional batches. Allow to cool 5 to 10 minutes before serving.