In a skillet over medium heat, add a bit of oil and sauté minced garlic until fragrant, about 30 seconds. Then, add the ground beef, cooking until browned, approximately 5-7 minutes. Drain any excess fat, and stir in finely shredded cabbage, carrots, and chopped green onions. Cook for another 2-3 minutes until vegetables are slightly softened, and season with soy sauce, oyster sauce, sesame oil, ground ginger, salt, and pepper. Allow this flavorful filling to cool.

Lay out your egg roll wrappers in a diamond shape on a clean surface. Spoon 2-3 tablespoons of the cooled filling into the center of each wrapper. Fold the bottom corner over the filling, then fold in the sides, ensuring it's snug. Roll tightly towards the top corner and seal it with a dab of water to keep the filling secure. Repeat this process until all the filling is used up to create your egg rolls.

Heat vegetable or canola oil in a deep pot over medium-high heat until it reaches 350°F (175°C). Carefully add 3-4 egg rolls at a time to the hot oil, ensuring not to overcrowd the pot. Fry them for about 3-4 minutes or until they turn a golden brown, turning occasionally for even cooking. Once done, remove them with a slotted spoon and place on paper towels to drain excess oil.

Enjoy these delicious Crispy Golden Brown Egg Rolls immediately while they’re warm and crisp! Pair them with your favorite dipping sauces, such as sweet and sour sauce or soy sauce, to enhance their flavor.