Heat a large skillet over medium-high heat and add the ground meat. Cook until browned and cooked through, about 5-7 minutes. Remove excess fat if necessary.
1 lb ground pork or chicken
Add the minced garlic, shredded cabbage, carrots, soy sauce, and ground ginger to the skillet. Stir well and cook until vegetables are tender and mixture is slightly thickened, about 3-5 minutes. Remove from heat and let cool slightly.
1 cup shredded carrots, 3 cloves garlic, 2 tablespoons soy sauce, 1 teaspoon ground ginger
Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2-3 tablespoons of filling near the corner closest to you. Fold that corner over the filling, then fold in the sides, and roll tightly towards the top corner.
1 packet egg roll wrappers
Dip your finger into the beaten egg and apply a thin layer along the top edge of the wrapper. Seal the roll by pressing the top corner over the sealed edge, ensuring it sticks well.
1 egg beaten
In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes. Turn occasionally for even cooking.
oil for frying vegetable oil
Remove the cooked egg rolls with a slotted spoon and place on paper towels to drain excess oil. Serve hot with dipping sauce or your preferred condiments.
