Heat a large skillet over medium-high heat and add a tablespoon of oil. Cook ground pork until evenly browned, 5-7 minutes. Remove from skillet.

Add another tablespoon of oil to the skillet. Sauté minced garlic and fresh ginger for 1 minute. Add shredded cabbage and shredded carrots, stir-fry for 5 minutes until tender yet crisp.

Return cooked pork to the skillet. Add green onions, soy sauce, oyster sauce, and sesame oil. Cook for another 2 minutes, stirring frequently.

Place an egg roll wrapper in a diamond shape. Spoon 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal edges with water.

Heat enough oil in a skillet or wok to fry egg rolls. Fry each batch for 3-4 minutes per side until golden brown.

Remove fried egg rolls and drain on paper towels. Serve hot with dipping sauces.