In a large skillet over medium heat, cook the ground pork until browned and cooked through.

Add in the shredded cabbage, carrots, green onions, and garlic. Stir and cook until the vegetables are tender, about 3-4 minutes.

Pour in the soy sauce, oyster sauce, and sesame oil, stirring to combine.

Remove the skillet from heat and let the filling cool slightly.

Lay an egg roll wrapper on a clean surface, with a corner facing you. Place about 2 tablespoons of filling in the center.

Fold the bottom corner up over the filling, then fold in the sides and roll tightly.

In a deep frying pan or pot, heat oil over medium-high heat until it reaches 350°F.

Carefully place the egg rolls in the hot oil, a few at a time, and fry for 3-4 minutes until golden brown.