Learn how to make egg rolls right at home! These are as close as Ive found to Chinese take-out egg rolls. These are quick to make and any extras can be frozen and reheated to enjoy at a later time. \rbr\rbrWhat youll need:\rbr1 head Napa cabbage (or 8 cups of any other type of cabbage, Bok Choy, etc)\rbr1 large carrot, grated\rbr14 lb ground pork\rbr1 Tbsp water\rbr1 12 tsp soy sauce\rbr1 tsp ground ginger\rbr1 tsp garlic powder\rbr14 tsp black pepper\rbr12-14 egg roll wrappers\rbr\rbrWash and dry the cabbage and cut it into fine shreds with a sharp knife. Put into a large bowl and grate the carrot over top. Mix in and set aside.\rbr\rbrIn a large pot brown ground pork with water, soy sauce, garlic powder, ground ginger and black pepper over medium-high heat, stirring constantly and breaking up any large pieces of pork. When done, add in cabbage and carrots. Cook for 2-3 minutes or until cabbage is wilted. Remove from heat and transfer to a colander or strainer and let drain and cool. \rbr\rbrTake your egg roll wrappers and place one on a diagonal. Put about 14 cup of filling mixture onto the center of the wrapper. Wet the furthest two edges of wrapper with water and fold the point closest to you over. Fold in both sides and tightly roll up the egg roll. Press edges down to make sure egg roll is sealed well. Set aside and finish rolling the rest of the filling. \rbr\rbrIn a cast iron skillet or saute pan, heat about 34 of vegetable or peanut oil to 350*F over medium-high heat. Use a thermometer to make sure its the correct temperature. Deep fry a few egg rolls at a time for about a minute on each side or until they are nicely golden brown and remove to a paper towel lined plate to drain completely. Serve with sweet and sour sauce or hot mustard and enjoy! Makes 12-14 egg rolls.