Heat a large skillet over medium heat and add a drizzle of oil, sautéing minced garlic until fragrant—about 30 seconds. Add ground beef and cook until fully browned, about 5-7 minutes. Drain excess fat, stir in cabbage, carrots, and green onions, and cook for another 2-3 minutes. Season with soy sauce, oyster sauce, sesame oil, ground ginger, salt, and pepper, then allow to cool.

To assemble, place an egg roll wrapper in a diamond position. Spoon 2-3 tablespoons of cooled filling into the center, fold the bottom corner over, tuck in the sides, and roll away from you, sealing the final edge with a dab of water.

In a deep skillet, heat about 2 inches of vegetable or canola oil over medium-high heat to 350°F (175°C). Test oil by dropping a small piece of wrapper; if it sizzles, it's ready. Fry egg rolls in batches for 3-4 minutes until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.

Serve immediately while hot, accompanied by favorite dipping sauces like sweet and sour, soy sauce, or spicy chili sauce.