Heat a tablespoon of oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 30 seconds.

Add ground beef and cook until browned, about 5–7 minutes, draining excess fat.

Stir in shredded cabbage, grated carrots, and chopped green onions. Sauté for an additional 2–3 minutes.

Season with soy sauce, oyster sauce, sesame oil, ground ginger, salt, and pepper. Let the filling cool to room temperature.

Lay an egg roll wrapper in a diamond shape. Spoon 2-3 tablespoons of filling at the center.

Fold the bottom corner over the filling, tuck it in, fold side corners inward, and roll up tightly.

Seal the wrapper with a bit of water along the edge. Repeat until all filling is used.

For frying, heat oil in a deep pan to 350°F (175°C) and fry egg rolls for 3–4 minutes until golden.

For baking, preheat oven to 400°F (200°C), brush egg rolls with oil, and bake for 15–20 minutes.

Serve with dipping sauces and enjoy!