Gather egg roll wrappers, shredded cabbage, shredded carrots, bean sprouts, green onions, cooked protein if desired, soy sauce, garlic, ginger, oil, and water or egg wash
Heat a pan or wok over medium-high heat
Add a little oil
Cook garlic and ginger briefly
Add cabbage, carrots, bean sprouts, and green onions
Stir-fry until slightly softened
Add soy sauce and cooked protein if using
Remove filling from heat and let it cool completely
Place one egg roll wrapper on a clean surface in a diamond shape
Add a small amount of filling near the bottom corner
Fold the bottom corner over the filling
Fold in the left and right corners
Roll tightly toward the top corner
Seal the top corner with water or egg wash
Repeat with remaining wrappers and filling
Heat oil in a deep pan or fryer to 350°F
Fry egg rolls in batches until golden brown and crisp
Remove and drain on paper towels
Serve hot with dipping sauce