Prepare the Filling: In a large skillet over medium heat, cook ground meat (or tofu) until browned. Add garlic, cabbage, carrots, soy sauce, sesame oil, salt, and pepper. Cook until vegetables are tender. Let the filling cool slightly.
Assemble the Egg Rolls: Place a wrapper on a flat surface with one corner pointing toward you. Spoon 2–3 tbsp of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the top corner with a little water.
Cook the Egg Rolls:
Frying: Heat oil in a skillet or deep fryer. Fry egg rolls until golden brown and crispy, about 3–5 minutes per side. Drain on paper towels.
Oven-Baked: Preheat oven to 400°F (200°C). Lightly brush or spray egg rolls with oil. Bake 20–25 minutes, turning halfway through, until golden and crisp.
Serve: Serve warm with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Serving and Storage Tips:
