Heat a large skillet over medium-high heat and add the ground pork, breaking it up with a wooden spoon. Cook for 5 to 7 minutes until browned evenly.

Add the minced garlic and fresh ginger to the skillet and stir constantly for about 30 seconds.

Add the shredded cabbage and chopped green onions, stir to combine, and cook for 2 to 3 minutes until the cabbage softens slightly.

Pour in the soy sauce and sesame oil, stir for 1 minute, then season with salt and pepper to taste.

Transfer the filling to a medium bowl and let it cool to room temperature for 5 to 10 minutes.

Lay out an egg roll wrapper on a clean surface with one corner pointing toward you.

Place about 3 tablespoons of cooled filling in the center of the wrapper, fold the bottom corner over, fold in the sides, and roll tightly toward the top corner. Seal the edge with water.

Heat oil in a Dutch oven or heavy-bottomed pot to 350°F (175°C) using a thermometer.

Carefully fry 3 to 4 egg rolls seam-side down for 2 to 3 minutes, then turn and fry the other side for 1 to 2 minutes until golden and crispy.

Transfer the egg rolls to a paper towel-lined plate to drain excess oil and let cool for 1 to 2 minutes before serving.