Cook ground meat in a skillet over medium heat until browned. Add garlic, cabbage, carrots, soy sauce, sesame oil, salt, and pepper. Cook until vegetables are softened. Let cool slightly.

Place egg roll wrapper on flat surface. Spoon filling near one corner, fold sides in, roll tightly, and seal edge with water.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C).

Fry egg rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels.

Serve hot with sweet and sour sauce or soy sauce.