In a large skillet, heat 1 tablespoon of oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then, toss in 1 pound of ground beef, cooking until fully browned, approximately 5–7 minutes. Drain any excess fat, then mix in 2 cups of finely chopped cabbage, 1 cup of shredded carrots, and ½ cup of chopped green onions, cooking for an additional 2–3 minutes. Season the mixture with soy sauce, oyster sauce, sesame oil, and ground ginger, stirring well before removing from heat to cool completely.

Lay out an egg roll wrapper in a diamond shape on a clean surface. Spoon 2-3 tablespoons of the cooled filling onto the center of the wrapper. Fold the bottom corner over the filling, then tuck in the side corners securely. Roll the wrapper tightly towards the top corner, sealing the edge with a dab of water. Repeat this process until all your Crispy Golden Brown Egg Rolls are assembled.

In a large deep pan or fryer, heat vegetable or canola oil to 350°F (175°C) over medium-high heat. Carefully add the assembled egg rolls in batches, ensuring not to overcrowd the pan, and fry for 3–4 minutes or until they achieve a beautiful golden brown color. Use a slotted spoon to remove them and transfer to paper towels to drain excess oil.

Once perfectly fried, serve your Crispy Golden Brown Egg Rolls immediately for the best crunch. Pair them with your favorite dipping sauces.