Mince the garlic cloves finely and set aside. Shred the carrots and cabbage, keeping them separate to maintain texture control during cooking. Have all seasonings measured and ready: soy sauce, sesame oil, ground ginger, and black pepper. Keep the egg roll wrappers covered with a damp towel to prevent them from drying out—this is crucial for workability. Fill a small bowl with water for sealing the wrapper edges later.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers. Add the ground pork, breaking it apart with a wooden spoon as it cooks, and let it brown for 5-7 minutes until no pink remains and the meat develops a golden color. This browning creates depth of flavor through the Maillard reaction. Once the pork is cooked through, drain excess fat if needed, leaving about 1-2 tablespoons in the pan.

Add the minced garlic to the cooked pork and stir constantly for about 30 seconds until fragrant—garlic burns quickly, so don't let it sit too long. Immediately add the shredded carrots and cabbage, stirring to combine everything evenly. Cook for 2-3 minutes, stirring occasionally, until the vegetables begin to soften and release their moisture. I like to add the soy sauce and ground ginger at this point to infuse the mixture with flavor while the vegetables are still cooking and absorbing the seasonings.

Drizzle the sesame oil over the mixture and sprinkle with black pepper, stirring well to distribute evenly. Taste the filling and adjust seasonings as needed—you want bold, savory flavors that will stand up to the neutral wrapper. Remove from heat and spread the filling on a plate or shallow bowl to cool for 5-10 minutes; this prevents the wrappers from getting soggy and makes filling easier. I find that cooling the filling also helps it hold together better inside the wrapper during cooking.

Place an egg roll wrapper on a clean work surface in a diamond orientation (point facing you). Spoon about 2-3 tablespoons of the cooled filling into the center of each wrapper. Fold the bottom point up over the filling, then fold in the left and right points to create an envelope shape. Roll tightly toward the top point, then dab a small amount of water along the top edge and seal firmly. Stand each roll seam-side down on a plate. Work quickly but carefully to prevent wrappers from drying out.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the egg rolls seam-side down in the oil (work in batches if needed to avoid crowding). Fry for 2-3 minutes until the bottom is golden brown and crispy, then flip and cook the other side for another 2-3 minutes until evenly browned. Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil. Serve hot while they're still crispy.