1. In a large bowl, mix cabbage, carrots, pork, noodles (if using), green onions, garlic, oyster sauce, sugar, salt, and pepper until blended. Set aside for 10 minutes.

2. Heat 2" to 3" of oil in a deep saucepan or high-sided skillet over medium-high until temperature reaches 350 degrees. Line a plate with a double layer of paper towels and set aside.

3. While oil is heating, place a heaping tablespoon of filling onto one corner of a wrapper and roll firmly toward the opposite corner, stopping when you reach the center. Fold sides inward, then continue rolling the rest of the way. Brush corner of wrapper with egg and press to seal, then transfer to a plate. Repeat with remaining wrappers and filling, covering filled egg rolls with plastic wrap or a damp kitchen towel to prevent them from drying out.

4. Add three or four egg rolls to oil and cook, turning occasionally, until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain, then repeat with remaining egg rolls. Serve with sweet chili sauce.

Source: Hannaford fresh Magazine, December 2021