In a large skillet over medium heat, add the olive oil. Once heated, toss in the ground pork or chicken. Brown the meat for about 5-7 minutes, breaking it apart with a spoon. You want it thoroughly cooked and no longer pink.

Next, add the minced garlic, grated ginger, and sliced green onions to the skillet. Stir everything together and let it cook for another 2-3 minutes. The aromas will be incredible! Now, add the shredded Napa cabbage, grated carrot, tamari or soy sauce, rice vinegar, and toasted sesame oil. Mix everything well and cook for an additional 2-3 minutes, until the cabbage is slightly wilted.

Once everything is cooked through, take the skillet off the heat, and let the mixture cool. You want to avoid wet egg roll wrappers, so this step is critical.

When the mixture is cool, take an egg roll wrapper and place it on a flat surface in front of you, with one corner pointing toward you—like a diamond. Spoon about 2 tablespoons of the filling onto the bottom part of the wrapper. Fold the corner closest to you over the filling, then fold in the sides, and roll away from you to seal.

Heat a pot of oil over medium-high heat—enough to submerge the egg rolls. Carefully place a couple of rolls in the hot oil, making sure not to overcrowd them. Fry until golden brown, about 3-4 minutes on each side.

Once fried, transfer the rolls to a paper towel-lined plate to absorb excess oil. Serve with your choice of dipping sauce, and watch them disappear!