In a bowl, whisk together soy sauce, oyster sauce, salt, Chinese five spice, 1 tbsp sesame oil and corn starch; set aside.

Grate the carrots using a large grater (not a fine grater).

Thinly slice and then roughly chop the Napa cabbage; discard the core and use both white and green leafy parts.

Heat a large pan or wok over medium-high and add 3 tbsp oil.

Add the cabbage, grated carrots, minced garlic and grated ginger; sauté until the vegetables have softened. During this step, drizzle about 1 tsp sesame oil over the vegetables.

Add the ground pork and the soy sauce mixture to the pan; spread and break up the pork so it cooks evenly.

Cook until the pork is mostly done and some liquid has reduced. Transfer the mixture to a colander or strainer and let it drain and cool so there isn’t excess liquid in the filling (about an hour to cool and drain).

Heat oil for frying to 350°F (175°C) — peanut oil works well.

Place about 1/3 to 1/2 cup of the filling on each egg roll wrapper and roll, using the beaten egg to seal the seams. (Adjust filling amount to wrapper size.)

Fry the egg rolls in hot oil until golden brown and crispy on all sides.

Drain on paper towels and serve hot.