1 lb ground pork or chicken or shrimp 2 cups finely shredded cabbage 1 cup shredded carrots ˝ cup chopped green onions 2 cloves garlic minced 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil ˝ teaspoon ground ginger Salt and pepper to taste For wrapping & frying: 20 egg roll wrappers 1 egg beaten (for sealing) Vegetable oil for frying Optional for serving: Sweet and sour sauce Soy sauce or hot mustard

Cook the filling:
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground pork and cook until browned and crumbly. Drain any excess fat.
Add vegetables and season:
Stir in cabbage, carrots, green onions, and garlic. Sauté for about 3–4 minutes until vegetables begin to soften.
Mix in soy sauce, oyster sauce, sesame oil, and ginger. Season with salt and pepper. Cook another 2 minutes.
Remove from heat and let cool completely before wrapping.
Prepare wrappers:
Lay one egg roll wrapper flat on a clean surface with a corner pointing toward you (like a diamond). Spoon about 2 tablespoons of the filling into the center.
Roll the egg roll:
Fold the bottom corner over the filling, then fold in both sides. Brush the top corner lightly with beaten egg and roll up tightly to seal.
Fry:
Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry egg rolls in small batches for 2–3 minutes per side, or until golden brown and crisp. Drain on paper towels.
Serve:
Enjoy hot with sweet and sour sauce, soy sauce, or your favorite dipping sauce.