Prepare the Filling: Heat a large skillet over medium heat and add a tablespoon of oil. Sauté minced garlic for 30 seconds, add your choice of meat or veggies. Cook until browned, about 4-5 minutes. Add cabbage, carrots, and green onions, cook for an additional 2-3 minutes. Season with soy sauce, oyster sauce, sesame oil, ginger, salt, and pepper, then let cool.

Assemble the Egg Rolls: Lay an egg roll wrapper in a diamond shape. Place about 2 tablespoons of filling near the lower corner. Fold the bottom corner over the filling and roll tightly, folding in the sides. Use a little water on the top corner to seal. Repeat with remaining filling and wrappers.

Fry the Egg Rolls: Heat 2 inches of oil in a deep pot to 350°F (175°C). Drop a small piece of wrapper to check if ready. Fry 3-4 egg rolls at a time for about 3-4 minutes on each side until golden brown. Transfer to paper towels to drain excess oil.

Serve: Serve hot with dipping sauces like sweet and sour, soy sauce, or spicy chili. Pair with salads or fried rice for a delightful meal.