In a large skillet, heat 1 tablespoon of oil over medium heat. Sauté 2 cloves of minced garlic until fragrant, about 30 seconds. Add in 1 pound of ground beef, cooking until browned, about 5-7 minutes. Drain excess fat, then incorporate 2 cups of finely shredded cabbage, 1 cup of shredded carrots, and ½ cup of chopped green onions. Sauté for an additional 2-3 minutes until softened. Season with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, and 1 teaspoon of ground ginger. Allow to cool.

Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon 2-3 tablespoons of the cooled filling into the center. Fold the bottom corner over, bring the side corners towards the center, and moisten the top edge with water to seal. Repeat until all wrappers are filled.

In a deep pot, heat enough oil for frying to 350°F. Gently place a few egg rolls into the hot oil, frying for 3-4 minutes until crispy and golden-brown. Remove with a slotted spoon and place on paper towels to drain oil.

Serve hot alongside your favorite dipping sauces. Enjoy your delicious Crispy Golden Brown Egg Rolls!