Begin by preparing the filling. Heat oil in a skillet over medium-high heat and cook ground pork or chicken until browned and cooked through.

Add chopped onion and minced garlic to the skillet and cook until softened and fragrant.

Stir in shredded cabbage and carrots, cooking until tender-crisp, then season the filling with soy sauce, sesame oil, salt, and pepper to taste. Optionally, add ingredients like bean sprouts, bamboo shoots, or water chestnuts, cooking until heated through.

To assemble the egg rolls, lay an egg roll wrapper on a clean surface in a diamond shape, spoon about 2-3 tablespoons of filling onto the center, and fold the bottom corner over the filling, followed by folding in the sides, then rolling tightly to enclose the filling, using water to seal the edges. Repeat with remaining wrappers and filling.

Heat vegetable oil in a deep skillet or pot to 350°F (180°C) for frying. Carefully add the egg rolls, seam side down, and fry until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove egg rolls from the oil and transfer to a paper towel-lined plate to drain excess oil.

Allow the egg rolls to cool slightly before serving. Serve with your preferred dipping sauce, such as sweet and sour sauce, soy sauce, or plum sauce. Enjoy the crispy homemade egg rolls as an appetizer, snack, or main dish!

Optionally, for a baking method, preheat the oven to 425°F (220°C), place assembled egg rolls on a baking sheet lined with parchment paper, lightly brush with oil, and bake for 18-20 minutes, turning halfway through until golden and crispy. Serve hot with dipping sauce.