In a large skillet, heat 1 tablespoon of oil over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant. Stir in 1 pound of ground beef and cook for about 5-7 minutes until fully browned. Drain fat, then add 2 cups of cabbage, 1 cup of carrots, and 1/4 cup of green onions. Cook for another 2-3 minutes. Season with soy sauce, oyster sauce, sesame oil, ground ginger, salt, and pepper. Let cool.

Lay a wrapper in a diamond shape and place 2-3 tablespoons of filling near the bottom corner. Fold bottom corner over filling, tuck sides, and roll tightly while sealing top with water. Repeat until filling is used.

Heat about 2 inches of oil to 350°F. Fry the egg rolls in batches for about 3-4 minutes until golden brown. Drain on paper towels.

For baking, preheat oven to 400°F. Lay egg rolls on a baking sheet, brush with oil, and bake for 15-20 minutes until crispy, turning halfway through.

Serve hot with dipping sauces like sweet and sour, soy sauce, or chili sauce.