After one taste, my son rushed over and asked for the recipe.

1. In a large skillet, cook the ground pork over medium heat until browned. Drain any excess fat.

2. Add the shredded cabbage, carrots, and minced garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.

3. Stir in the soy sauce, black pepper, salt, onion powder, and paprika. Mix well and remove from heat.

4. Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the pork mixture in the center.

5. Fold the corner closest to you over the filling, then fold in the sides. Roll tightly, sealing the edge with a dab of water.

6. Repeat with remaining wrappers and filling.

7. In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).

8. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per batch.

9. Remove from oil and drain on paper towels. Serve hot.

For a vegetarian version, replace the ground pork with a mix of mushrooms and tofu. You can also add a bit of spice by including chopped jalapeños or a dash of hot sauce to the filling. If you have picky eaters, consider adding some shredded cheese to the mix for a gooey surprise inside. For a healthier option, try baking the egg rolls in the oven at 400°F (200°C) for 15-20 minutes instead of frying.