Shanghainese Egg Rolls

Fry ginger first until golden brown. Sauté pork with ginger until meat is cooked. Set to the side. Cook mushrooms for 3-5 minutes, then set to the side. Add cabbage to the pan and cook until it has released most of its water, about 10 minutes. Add ginger, pork, and mushrooms back to the pan with the cabbage. Add soy sauce, then taste. If it needs a bit of salt, add in some 1 tsp at a time. Once the flavor is on point, add in your cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook for 2-3 minutes or until the cabbage pork mix gets a glossy shine to it. Remove from heat and let it cool before wrapping. Add 1 tbsp of filling to a corner of the egg roll wrapper. Fold closest corner over filling before folding the left corner and right corner in like you're folding the arms of a tshirt. Roll the egg roll towards the other corner. Add just a touch of water to the last corner to help seal it. To cook, heat up 2 tbsp of oil on medium high heat and add the egg rolls in. Fry until golden brown. You can also cook these in an air fryer. Just lightly brush the egg rolls with a tiny bit of oil before adding into the fryer set at 375 degrees.