Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add garlic and ginger, and sauté for about 30 seconds until fragrant.

Add ground pork and cook until browned and fully cooked through.

Stir in the cabbage, carrots, and green onions. Cook for 3–5 minutes until slightly softened but still a bit crisp.

Add soy sauce, sesame oil, salt, and pepper. Mix well and cook for another 1–2 minutes.

Remove from heat and let the filling cool completely (this is important to avoid soggy wrappers).

Place an egg roll wrapper in a diamond shape. Add about 2 tablespoons of filling near the bottom corner.

Fold the bottom corner over the filling, then fold the sides inward, and roll tightly.

Brush the top edge with beaten egg to seal.

Heat vegetable oil in a deep pan to 175–180°C (350–360°F).

Fry the egg rolls in batches for 3–5 minutes, turning until golden brown and crispy.

Be careful not to overcrowd the pan.