1. In a large bowl, mix together cabbage, carrot, ginger, soy sauce and sesame oil, until evenly combined. Place 1 heaping tablespoon of the filling in the center of a wrapper, brush the edges of the wrapper with an egg, then bring the corners to the center and roll the wrapper around the filling. Once rolled, pinch each end to seal. Repeat with remaining filling and wrappers.

2. Heat oil in a pot over medium-high heat. When oil reaches 350 F, fry the egg rolls until golden brown. Work in batches, so as not to overcrowd the pan. Repeat with remaining egg rolls and serve with plum sauce.