In a large skillet over medium heat, cook the ground pork or chicken until nicely browned, about 5-7 minutes.

Toss in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Stir in the shredded cabbage, carrots, and sliced green onions. Cook for about 3-5 minutes until veggies wilt slightly.

Pour in the soy sauce and sesame oil. Stir until everything is well coated, then remove from heat.

Lay an egg roll wrapper on a clean surface, place about 2 tablespoons of filling in the center, and fold the sides over. Roll tightly and seal with beaten egg.

Heat oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes until golden brown and crispy.

Arrange your freshly made egg rolls on a platter and serve hot.