In a medium skillet, heat a tablespoon of oil over medium heat. Add minced garlic, sautéing for about 1 minute until fragrant. Then, add the ground beef, cooking until no longer pink, breaking it apart as it cooks for roughly 5-7 minutes. Drain excess fat before mixing in the cabbage, carrots, and green onions. Cook until slightly softened for about 2-3 minutes, then season with soy sauce, oyster sauce, sesame oil, ginger, salt, and pepper. Allow the mixture to cool to room temperature.

On a clean, flat surface, lay out an egg roll wrapper in a diamond shape with a corner facing you. Spoon 2-3 tablespoons of the cooled filling into the center of the wrapper. Fold the bottom corner over the filling, then tuck in the side corners. Roll the wrapper tightly away from you, sealing the top corner with a dab of water to secure it. Repeat this process until all the filling is used.

Add about 2 inches of vegetable or canola oil into a deep pot and heat over medium-high heat, reaching around 350°F (175°C). Test the oil's readiness by dropping a small piece of egg roll wrapper into it; it should sizzle upon contact. Fry the assembled egg rolls in batches for about 3-4 minutes, turning occasionally, until they’re a beautiful golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.

Serve the crispy golden brown egg rolls hot, alongside your choice of dipping sauces such as sweet and sour or soy sauce.