• You will also need: Pastry brush, Baking sheet or large platter, Paper towels or kitchen towels, Parchment paper

Make the sauce

• Add the cornstarch, soy sauce, rice vinegar, ginger, garlic and crushed red pepper to a small jar or bowl. Stir well with a fork or small whisk to combine. Also, stir the sauce right before using; the cornstarch settles on the bottom.

Make the filling

• Heat 2 tablespoons of oil in a large, deep skillet over medium-high heat. When the oil is hot, add the pork and sprinkle with 1 teaspoon of salt. Cook for 5-6 minutes until no longer pink. Stir occasionally breaking up any large pieces.
• Add the slaw to the pan and cook 2-3 minutes, stirring almost constantly to mix the ingredients well.
• Lower the heat to medium.
• Add the prepared sauce (remember to stir it before adding). Cook for 4-5 minutes, stirring almost constantly.
• Take the skillet off the heat and stir in the green onions.
• Allow the filling to cool a bit, then transfer to a bowl (without any liquid that may remain in the pan) and refrigerate until completely cool.

Build the egg rolls

• Line a baking sheet or platter with parchment paper to place your rolls after wrapping
• Add the egg to a small bowl and beat with a fork or whisk.
• Work with one wrapper at a time. Lay it diagonally in front of you (like a diamond). Add about 2 tablespoons of the filling in the middle. Arrange it so that it’s not mounded.
• Cover the filling with the corner closest to you and use the end of the wrapper to tuck in the filling.
• Use a pastry brush to moisten the corners to your left and right with the egg.
• Bring in the sides. The egg roll should resemble an envelope.
• Use the pastry brush to moisten all of the exposed edges of the wrapper with the egg.
• Roll it away from you.
• Press the edge lightly to ensure the seal.
• If there are any open ends use a little bit of egg to moisten and press or tuck to seal.
• Place it on a parchment lined pan or plate and cover with a moistened paper or kitchen towel. Repeat with the remaining wrappers and mixture.

Fry the egg rolls

• Cover the bottom of a large, deep skillet with about ½ inch of oil. Heat the over medium to medium-high heat. Get the oil to 350°F.
• Add 4-6 rolls to the skillet. Do not overcrowd the pan.
• Fry the egg rolls, turning occasionally until they are golden brown on all sides, about 3-5 minutes. Remove them from the oil and place on a baking sheet lined with a cooling rack or a paper towel lined plate. Repeat with remaining egg rolls.