In a large skillet, cook the ground pork or chicken over medium heat until browned. Drain off any excess fat.
Add the shredded cabbage, shredded carrots, chopped onions, and minced garlic to the skillet. Cook, stirring occasionally, for 3-4 minutes or until the vegetables are slightly softened.
In a small bowl, whisk together the soy sauce, cornstarch, salt, and pepper. Pour the mixture over the vegetable mixture in the skillet and stir to combine. Cook for another 1-2 minutes or until the sauce has thickened.
Lay out an egg roll wrapper on a flat surface with one corner pointing towards you. Spoon 2-3 tablespoons of the vegetable mixture onto the center of the wrapper.
Fold the corner closest to you over the filling and tuck it underneath. Fold the left and right corners towards the center, and then roll the egg roll away from you to seal it closed.
Repeat with the remaining egg roll wrappers and filling.
In a large skillet or wok, heat the vegetable oil over medium-high heat until hot. Fry the egg rolls in batches for 2-3 minutes on each side or until golden brown and crispy.
Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain off any excess oil.
Serve the egg rolls hot with your favorite dipping sauce. Enjoy!
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