In a large skillet over medium heat, warm a tablespoon of vegetable oil and sauté minced garlic and ginger for about 30 seconds until fragrant.

Add 1 pound of ground pork or chicken and cook for 5-7 minutes, stirring until browned.

Stir in shredded cabbage, carrots, and chopped green onions, cooking for another 3-4 minutes until vegetables are tender.

Season with 3 tablespoons of soy sauce and mix well.

On a clean, flat surface, lay one egg roll wrapper with a corner pointing towards you. Spoon about 2 tablespoons of the savory filling onto the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing edges with a bit of water to prevent openings.

In a deep, heavy-bottomed pan or fryer, pour in enough vegetable or peanut oil to submerge the egg rolls, about 2-3 inches deep, and heat until it reaches 350°F (175°C).

Carefully add the rolled egg rolls to the hot oil in batches, frying for 3-5 minutes on each side until golden brown and crispy.

Using a slotted spoon, remove the egg rolls from the oil and drain them on a paper towel-lined plate to absorb excess oil.

Allow the freshly fried egg rolls to cool slightly before serving. Serve warm with your favorite dipping sauce.