Instructions:

For the Egg Rolls:

1. Prepare the Filling:

   • In a large skillet, heat a little vegetable oil over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.

   • Add the ground pork (or chicken) to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat if necessary.

   • Stir in the shredded cabbage, carrots, and chopped green onions. Cook for another 3-4 minutes, until the vegetables are tender.

   • Add the soy sauce, oyster sauce, sesame oil, ground ginger, and black pepper to the mixture. Stir to combine and cook for 2 more minutes to let the flavors meld. Remove from heat and let the filling cool down slightly.

2. Assemble the Egg Rolls:

   • Place an egg roll wrapper on a clean surface, with one corner facing you (diamond shape).

   • Add 2-3 tablespoons of the filling near the center of the wrapper.

   • Fold the bottom corner over the filling, then fold in the sides tightly, and roll it up towards the top corner. Seal the edge with a little water to ensure the egg roll stays closed.

   • Repeat until all the egg rolls are assembled.

3. Fry the Egg Rolls:

   • Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C).

   • Carefully add the egg rolls to the hot oil in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.

   • Remove the egg rolls from the oil and drain them on a paper towel-lined plate.

For the Dip:

1. Prepare the Komodo Black Hot Sauce Dip:

   • Simply pour Komodo Black Hot Sauce into a small bowl. You can adjust the amount depending on your preferred spice level.

Serve:

• Serve the crispy egg rolls hot, alongside the Komodo Black Hot Sauce for dipping.