In a large skillet, cook the ground beef over medium heat until it’s no longer pink. Make sure to break it apart into small crumbles.

Add minced garlic to the skillet and sauté for about a minute until it becomes fragrant.

Stir in the chopped cabbage, shredded carrots, and green onions. Cook for an additional 2-3 minutes, or until the vegetables become tender.

Season the mixture with soy sauce, oyster sauce, salt, and pepper. Stir well to combine all the flavors. Remove it from heat and let it cool.

Lay an egg roll wrapper on a clean surface, with one corner pointing toward you.

Place a spoonful of the prepared filling in the center of the wrapper.

Fold the corner nearest to you over the filling, then fold in the sides, and roll it up tightly, sealing the edge with a bit of beaten egg.

Repeat this process until all the filling is used up, making sure to seal each roll securely.

Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

Carefully place the egg rolls into the hot oil, a few at a time, and fry until they turn golden brown and crispy. This usually takes about 3-4 minutes.

Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.