Heat a tablespoon of vegetable or canola oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Next, add in the ground beef, cooking for 5–7 minutes until it’s browned, then drain any excess fat. Stir in the shredded cabbage, carrots, and green onions, cooking for an additional 2–3 minutes until they start to soften. Season the mixture with soy sauce, oyster sauce, sesame oil, ground ginger, salt, and pepper, and then set it aside to cool before the next step.

Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the cooled filling into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner, sealing it with a dab of water. Ensure there are no gaps to prevent the filling from spilling out during cooking. Repeat this process until all your filling has been used up.

In a heavy-bottomed pot, heat 2–3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping in a scrap of the wrapper; if it sizzles and bubbles, it’s ready. Carefully place the egg rolls into the hot oil in batches, avoiding overcrowding, and fry for about 3–4 minutes or until they are golden brown and crispy, turning them occasionally for even cooking.

For a healthier approach, preheat your oven to 400°F (200°C). Place the assembled egg rolls on a baking sheet lined with parchment paper. Lightly brush the tops with vegetable oil to enhance crispiness. Bake for 15–20 minutes, flipping halfway through cooking until they are golden and crispy.