Heat a skillet with a splash of oil. Sauté minced garlic until fragrant, about 30 seconds. Add the ground beef and brown it thoroughly for 5-7 minutes. Drain excess fat, then mix in cabbage, carrots, and green onions. Cook for another 2-3 minutes. Stir in soy sauce, oyster sauce, sesame oil, and ginger. Let cool to room temperature.

Lay egg roll wrappers in a diamond shape. Spoon approximately 2 tablespoons of filling into the center. Fold the bottom corner up, tuck in the sides, and roll tightly, sealing with water.

In a deep pot, heat oil over medium-high until hot (350°F). Fry egg rolls in batches, about 3-4 minutes per side, until golden brown. Use a slotted spoon to transfer to paper towels.

Serve hot with your favorite dipping sauces like sweet and sour or soy sauce.