Heat a large skillet over medium heat and add a tablespoon of oil. Once hot, add the ground pork and cook for about 5-7 minutes, stirring occasionally, until browned and fully cooked.

In the same skillet, add another splash of oil and toss in minced garlic and fresh ginger. Sauté for about 1 minute until fragrant, then add shredded cabbage and carrots. Stir-fry for approximately 5 minutes, or until the vegetables soften and the cabbage turns bright green.

Add the reserved ground pork back into the skillet with the cooked vegetables. Stir in green onions, soy sauce, oyster sauce, and sesame oil. Cook everything together for another 2 minutes on medium heat until combined and heated through.

Take an egg roll wrapper and place it in a diamond shape. Spoon about two tablespoons of the cooled filling into the center. Fold the bottom corner up over the filling, fold in the sides, and roll tightly away. Seal edges with a dab of water.

In a deep skillet, heat oil to 350°F (175°C) over medium-high heat. Carefully place assembled Egg Rolls into the hot oil in batches, frying for 3-4 minutes on each side until golden brown.

Once golden, remove Egg Rolls from oil and place them on paper towels to drain. Repeat with remaining Egg Rolls. Serve hot with your favorite dipping sauces.