In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add minced garlic and sauté for about 30 seconds until fragrant. Then, add 1 pound of ground pork or chicken, cooking for approximately 5–7 minutes until it is browned and cooked through.

Next, incorporate 2 cups of shredded cabbage and 1 cup of shredded carrots into the skillet along with 2 chopped green onions. Pour in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil, stirring well to combine. Cook for an additional 3–5 minutes until the vegetables are softened yet still crisp. Remove the skillet from heat and let the filling cool slightly.

Take an egg roll wrapper and lay it on a clean surface with one corner facing you. Spoon approximately 2 tablespoons of the filling onto the wrapper, then fold the bottom corner over the filling. Tightly roll the wrapper away from you and fold in the sides to seal. Use a bit of water to moisten the edges, ensuring a secure closure. Repeat this process until all filling is used.

In a deep frying pan, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully place 3-4 egg rolls in the hot oil at a time, ensuring not to overcrowd the pan. Fry for about 3–5 minutes on each side, or until they turn a beautiful golden brown and become crispy. Use a slotted spoon to gently turn them as needed for even cooking.

Once fried, transfer the egg rolls to a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving. These Traditional Chinese Egg Rolls are best enjoyed fresh and hot, alongside your favorite dipping sauce.