Prepare the Filling:

Heat a large skillet over medium heat. Cook the ground meat (if using) until browned and fully cooked, breaking it into small pieces. Drain any excess grease. Add the cabbage, carrots, bean sprouts, and green onions to the skillet. Stir in soy sauce, sesame oil, ginger, garlic, and black pepper. Cook for 3-4 minutes, or until the vegetables are slightly softened. Remove from heat and let the filling cool.

Assemble the Egg Rolls:

Lay an egg roll wrapper on a flat surface with one corner pointing toward you (diamond shape). Place 2-3 tablespoons of filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides tightly. Roll up the wrapper, sealing the top corner with beaten egg. Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:

Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, for 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Serve:

Serve the egg rolls warm with dipping sauces like sweet chili sauce, soy sauce, or hoisin sauce.

These egg rolls are crispy on the outside with a flavorful filling inside, making them a crowd-pleasing dish for any occasion!