Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook without stirring until firm. Flip and cook for an additional 20 seconds. Set aside to cool, then slice into thin strips.

Heat 2 teaspoons of vegetable oil in the same wok over medium-high heat. Add ground pork and cook until browned, breaking it into small pieces, about 5 minutes. Add ginger and garlic, cooking for 30 seconds until fragrant.

Add cabbage, bamboo shoots, and mushrooms to the pork mixture. Stir-fry for 3-4 minutes until cabbage has softened slightly.

Add soy sauce, sesame oil, sugar, and white pepper. Stir well to combine. Cook for another 2 minutes, then add green onions and the sliced egg strips. Mix thoroughly and remove from heat. Allow the filling to cool completely.

Place an egg roll wrapper on a clean, flat surface with one corner pointing toward you (like a diamond). Have your cornstarch slurry ready for sealing.

Place about 2 tablespoons of filling just below the center of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly upward, sealing the final corner with a bit of the cornstarch slurry.

Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). The oil should be about 3 inches deep.

Carefully add egg rolls to the hot oil, a few at a time to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.

Remove with tongs and place on paper towels to drain excess oil.

Allow to cool slightly before serving with your favorite dipping sauce like sweet and sour sauce, duck sauce, or hot mustard.