In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat.

Cook the ground pork in the skillet until browned and well done. Use a wooden spoon to break apart any clumps while they cook.

Combine the shredded cabbage, julienned carrots, finely sliced yellow onion, and minced garlic cloves. Sauté the mixture until the veggies are soft and crisp.

In a small bowl, combine the soy sauce and sesame oil. Pour the mixture over the cooked pork and vegetables, stirring thoroughly to coat evenly.

In a separate small dish, make a slurry by whisking together cornstarch and 1 tablespoon water until smooth. Add the slurry to the skillet and simmer for another minute, stirring frequently, until the mixture thickens. Remove the skillet from heat and let the filling to cool slightly.

Form a diamond shape using an egg roll wrapper on a clean surface. Spoon some of the filling into the middle of the wrapper.

Fold the bottom corner of the wrapper over the filling and tuck it securely. Fold the left and right corners toward the center. To seal the egg roll, coil the wrapper firmly and brush the top corner with water.

Repeat with the remaining egg roll wrappers and filling, until all are used.

In a deep fryer or big saucepan, heat the vegetable oil to 350°F (175°C). Carefully arrange the egg rolls in the heated oil and cook in batches for 3-4 minutes, or until golden brown and crispy.

Use a slotted spoon or tongs to transfer the cooked egg rolls to a dish lined with paper towels, allowing any leftover oil to drain.

Serve the Best Egg Rolls with sweet and sour or plum sauce for dipping, and savor their addictive tastes and crunchy textures.