In a large skillet, heat a drizzle of vegetable oil over medium heat. Add the ground pork, breaking it apart and cooking until browned and fully cooked, about 5-7 minutes.

Stir in the diced cabbage, shredded carrots, green onions, minced garlic, and grated ginger. Cook for an additional 3-4 minutes until the veggies are tender and vibrant.

Pour in soy sauce and drizzle sesame oil over the mixture. If desired, sprinkle red pepper flakes for some heat. Cook for another minute, stirring until everything is well combined.

Lay an egg roll wrapper on a clean surface with a corner facing you. Place 2-3 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal.

In a sturdy pot or deep frying pan, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is hot enough to fry.

Carefully drop the prepared egg rolls into the hot oil, a few at a time to avoid overcrowding. Fry for 3-4 minutes, turning occasionally until they are golden brown and crispy.

Remove the egg rolls using a slotted spoon and drain on a plate lined with paper towels to absorb excess oil.

Allow them to cool for a few minutes before serving. Enjoy your homemade pork egg rolls with your favorite dipping sauce!