Homemade Egg Rolls

Combine shredded cabbage, shredded carrots, and shredded cooked pork or chicken in a mixing bowl.
1 cup Cabbage (shredded), 1 cup Carrots (shredded), 1 cup Cooked Pork or Chicken (shredded)
Add soy sauce to the mixture and stir until well combined.
2 tablespoons Soy Sauce
Lay one egg roll wrapper flat on the cutting board with a corner pointing towards you.
1 package Egg Roll Wrappers
Spoon about 2 tablespoons of the filling onto the wrapper and fold the bottom corner over the filling, then roll tightly while folding in the sides.
Heat oil in a wok or frying pan over medium heat until shimmering.
Fry the egg rolls in batches, cooking for about 3-4 minutes on each side until golden brown and crispy.
Remove the egg rolls with a slotted spoon and place on paper towels to drain excess oil.