Pork Egg Rolls
Ingredients
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon light-brown sugar
- 6 cups (48 ounces) vegetable oil
- 1 Napa cabbage (about 2 ½ pounds), thinly sliced
- 4 medium carrots, coarsely grated
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- Coarse salt and ground pepper
- 1 pound ground pork
- 6 scallions, thinly sliced
- 16 egg-roll wrappers (6 to 7 inches square)
- 1 large egg, lightly beaten
- Bottled sweet-and-sour sauce and spicy mustard, for serving
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