In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Next, introduce the ground beef (or your chosen protein) and cook for 5–7 minutes until it's browned, breaking it into small crumbles. Once browned, drain excess fat and stir in finely shredded cabbage, shredded carrots, and chopped green onions. Sauté for 2-3 minutes until vegetables are slightly tender, then season with soy sauce, oyster sauce, sesame oil, ground ginger, salt, and pepper. Allow it to cool to room temperature.

Lay out a few egg roll wrappers on a clean surface in a diamond shape. Spoon 2–3 tablespoons of cooled filling right in the center of each wrapper. Fold the bottom corner over the filling first, tucking it snugly. Next, fold in the side corners like an envelope, and then roll it upwards tightly. Use a small amount of water to seal the top corner of the wrapper.

In a deep skillet, heat enough oil to submerge the egg rolls over medium-high heat, reaching about 350°F (175°C). Carefully add the egg rolls in batches, avoiding overcrowding. Fry for 3–4 minutes on each side until golden brown and crispy, turning halfway to ensure even cooking. Transfer to paper towels to drain excess oil.

To serve, plate the egg rolls hot and offer a selection of dipping sauces like sweet and sour sauce, soy sauce, or a spicy chili sauce.