Heat a tablespoon of oil in a large skillet over medium heat. Sauté minced garlic until fragrant, about 30 seconds. Add ground beef, chicken, or shrimp, cooking until browned, roughly 5-7 minutes. Drain excess fat, then stir in chopped cabbage, shredded carrots, and chopped green onions. Cook for another 2-3 minutes until veggies soften. Season with soy sauce, oyster sauce, sesame oil, ground ginger, salt, and pepper. Allow to cool to room temperature.

Lay an egg roll wrapper in a diamond shape. Spoon 2-3 tablespoons of cooled filling into the center. Fold the bottom corner over the filling, tuck in the sides and roll tightly while sealing edges with water. Repeat until all filling is used, laying completed rolls on a lined baking sheet.

Heat about 2 inches of oil in a deep pot over medium-high heat until it reaches around 350°F. Fry egg rolls in batches for about 3-4 minutes, or until golden brown. Use a slotted spoon to remove and drain on paper towels.

Serve hot alongside dipping sauces like sweet and sour sauce or soy sauce. Best enjoyed fresh and warm.