In a little bit of oil, saute onions until tender.
Then add pork and saute until browned or done.
Add garlic, ginger, salt, and pepper and mix well letting the flavors settle. Add oyster sauce and mix again.
Then add cabbage.
Cook for about 3-5 minutes according to your desired “crunch factor.”
Fill egg roll wraps by starting with the corner closest to you and adding about 2 Tbsp of filling.
Wet each end, roll the mixture in the wrap once, fold in the sides, and continue to the end of the furthest corner.
Make sure the wet ends stick to each other
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