Prepare the Filling:
Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the ground protein (pork, chicken, or shrimp) and cook until browned, breaking it up into small pieces as it cooks. Remove the protein from the pan and set aside.

Sauté Vegetables:
In the same pan, add the garlic and ginger, cooking for 30 seconds until fragrant. Add the shredded cabbage, carrot, bean sprouts (if using), and green onions. Stir-fry for about 3-5 minutes until the vegetables are tender but still slightly crisp.

Combine Filling:
Add the cooked protein back into the pan with the vegetables. Stir in the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to combine. Remove from heat and let the filling cool slightly.

Roll the Egg Rolls:
Lay an egg roll wrapper on a clean surface, with one corner pointing toward you (like a diamond shape). Place 2-3 tablespoons of the filling near the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner, sealing the edge with a little water.

Heat the Oil for Frying:
In a deep skillet or wok, heat enough vegetable oil over medium-high heat to submerge the egg rolls (about 2-3 inches of oil). The oil is ready when a small piece of bread dropped into the oil sizzles immediately.

Fry the Egg Rolls:
Carefully lower the egg rolls into the hot oil in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.

Serve:
Serve the crispy egg rolls with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or a spicy chili sauce. Enjoy!