Pork and cabbage egg rolls

Finely dice the onion, about a quarter cup; shred half a cup of carrots; press or mince two cloves of garlic; finely shred about two cups of green cabbage.

Peel fresh ginger with a spoon and mince it.

Heat a big skillet over medium-high heat; add the ground pork, break it up with a wooden spoon and cook about five minutes until browned and cooked through.

Add the carrots, onion, garlic and ginger, about a tablespoon of soy sauce, a teaspoon of sesame oil, half a teaspoon of salt and a quarter teaspoon of black pepper; cook stirring about three minutes until the carrots soften.

Add the cabbage and cook two or so minutes until wilted, covering briefly with a lid if it resists; take off the heat.

Fill a big Dutch oven with three inches of high-heat oil and heat over medium to 350.

Keep the wrappers under a damp towel; beat one egg in a small bowl.

Lay a wrapper as a diamond, brush the top corner with egg, put about three tablespoons of filling in the center, fold the bottom corner over, fold in both sides and roll toward the egg-washed corner; press to seal and set on a baking sheet. Handle gently -- the wrapper tears if stretched.

Deep fry a few at a time, about three to start, at 350 for four to five minutes until brown and crispy, flipping as needed and adjusting the heat as the oil temperature drops.

Remove with a spider onto a baking sheet lined with a wire rack; do not overcrowd. Serve with sweet chili sauce.