Prepare the filling by heating 1 tablespoon of oil in a skillet. Sauté 2 minced garlic cloves, then add 1 pound of ground beef and cook until browned. Drain fat and stir in 2 cups of shredded cabbage, 1 cup shredded carrots, and 1/2 cup green onions. Season with soy sauce, oyster sauce, ginger, salt, and pepper, then cool.

Assemble the egg rolls by placing wrapper on a surface, spoon in filling, fold over and seal edges with water. Repeat for remaining wrappers.

Heat about 2 inches of vegetable oil to 350°F (175°C) in a deep skillet or pot.

Carefully add egg rolls to hot oil, frying until golden brown and crispy for about 3-4 minutes. Drain on paper towels.

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