Heat a large wok or skillet over medium-high heat. Add the ground pork and cook, breaking it apart with a spatula, until browned and cooked through (about 5-7 minutes). Drain excess fat if necessary.

Add the minced garlic and ginger to the pork. Stir-fry for 1 minute until fragrant.

Add the shredded cabbage and carrots to the wok. Toss and cook for 3-4 minutes until the vegetables have wilted slightly but still retain some crunch.

Stir in the soy sauce, oyster sauce, sesame oil, and white pepper. Toss well to combine and cook for 1 more minute. Remove from heat.

Transfer the filling to a large strainer or colander set over a bowl. Let it drain and cool completely for at least 20 minutes.

To wrap: Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond). Place 2 to 3 tablespoons of the cooled filling in the lower third of the wrapper.

Fold the bottom corner over the filling and tuck it tightly underneath. Fold in the left and right corners to the center, creating an envelope shape. Roll up tightly towards the top corner. Brush the top corner with the beaten egg and seal.

Deep Frying Method: Heat oil in a Dutch oven or deep fryer to 350°F (175°C). Carefully fry the egg rolls in batches of 3 or 4 for 4-5 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack over paper towels.

Air Frying Method: Lightly brush the outside of the egg rolls with oil or spray with cooking spray. Place in the air fryer basket in a single layer (do not overcrowd). Air fry at 380°F (190°C) for 10-12 minutes, flipping halfway through, until golden and crispy.