In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Sauté 2 cloves of minced garlic for about 1 minute until fragrant. Add 1 pound of ground beef and cook until browned, approximately 5-7 minutes, draining any excess fat. Stir in 1 cup of finely shredded cabbage, 1 cup of shredded carrots, and 1/2 cup of chopped green onions. Cook for another 2-3 minutes until the vegetables are slightly softened. Season generously with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, salt, and pepper. Allow the mixture to cool to room temperature.

Once the filling for your crispy golden brown egg rolls has cooled, lay out an egg roll wrapper on a clean, flat surface in a diamond shape. Spoon about 2-3 tablespoons of the filling onto the bottom third of the wrapper. Fold the bottom corner up over the filling, then tuck in the side corners. Roll tightly, sealing the top flap with a little water to ensure a secure closure. Repeat this process until all filling is used.

In a deep skillet, pour in enough vegetable or canola oil to cover the bottom by about 2 inches and heat to 350°F (175°C). To test if the oil is ready, drop in a small piece of egg roll wrapper; it should sizzle immediately. Carefully add the assembled egg rolls in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally until they are golden brown and crispy. Once done, transfer them to a paper towel-lined plate to drain excess oil.

Serve your crispy golden brown egg rolls hot out of the fryer, paired with your favorite dipping sauces like sweet and sour sauce, soy sauce, or spicy chili sauce.