in a bowl, combine pork, chopped onions, shredded carrots, about 1/2 a head of cabbage either shredded or thinly sliced and a 1/2 cup of sugar (you can add a little more if you would like more of a sweetness). Mix all together.

At the end of a wrap, spoon about 2 TB of the mixture and roll tightly. You dont want to add too much of the mix because it will take too long to cook the pork and over cook the wraps. Brush the end of the wrap with scrambled egg yolk to seal.

Heat the oil in a deep fryer or heavy skillet to 375 degrees F. Fry about 4 to 5 eggrolls at a time. When using a deep fryer it takes 10-13 min in a skillet a little longer with frequent turning.

Eggrolls are cooked through when they float and are golden brown. Cut in half to check the pork is cooked all the way. Serve with sweet chili dipping sauce or as is.