Season ground pork with salt, sugar, and a pinch of cornstarch (not listed but inferred for better binding).

Let the seasoned meat stand for about 10 minutes.

Heat a frying pan over medium heat.

Add the seasoned pork to the pan and cook until browned.

Add minced onion, shredded carrots, finely minced cooked peanuts, clear noodles (cut into 3-inch lengths), white pepper, white sugar, and oyster sauce to the pan.

Mix all ingredients well and cook for a few minutes, allowing the sauce to coat the ingredients.

Take one egg roll shell and place it on a flat surface.

Spoon about 3-4 tablespoons of the pork mixture onto the center of the egg roll shell.

Wrap the egg roll tightly, folding in the sides as you roll to seal the filling.

Heat oil in a deep fryer or large pot to 350 degrees Fahrenheit (175 degrees Celsius).

Carefully place the egg rolls into the hot oil.

Deep fry the egg rolls, turning on all sides for even color, until they are golden brown.

Remove the cooked egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve the egg rolls hot with duck sauce.