Heat a large skillet over medium heat and add a splash of oil. Sauté minced garlic until fragrant, about 30 seconds. Add ground beef and cook until browned for 5-7 minutes, breaking apart with a spatula. Drain excess fat, then stir in cabbage, carrots, and green onions. Cook for another 2-3 minutes until slightly softened. Season with soy sauce, oyster sauce, sesame oil, ginger, salt, and pepper. Allow filling to cool to room temperature.

Take an egg roll wrapper in a diamond shape with a corner facing you. Spoon 2-3 tablespoons of cooled filling onto the center. Fold the bottom corner over the filling, then fold in the side corners snugly. Roll tightly upwards, sealing with a little water. Repeat until all egg rolls are ready.

Heat about 2 inches of oil in a deep pot to 350°F (175°C). Test oil with a small piece of wrapper; it should sizzle. Carefully lower egg rolls using a slotted spoon and fry for 3-4 minutes or until golden brown. Drain on paper towels.

Serve hot with dipping sauces like sweet and sour, soy sauce, or chili sauce. Enjoy fresh for best texture and flavor.