Heat vegetable oil in a pan over medium heat. Add garlic and ginger, sauté until fragrant (about 30 seconds).

Add ground pork or chicken; cook until browned.

Stir in cabbage and carrots; cook for 3-5 minutes until softened. Add green onions and soy sauce, mix well.

Let the filling cool for 10-15 minutes.

Lay an egg roll wrapper in a diamond shape; place 1-2 tablespoons of filling at one corner, fold tightly, tuck in sides, and roll up.

Heat oil in a deep skillet to 350°F (175°C). Fry each egg roll until golden brown (about 3-4 minutes per side).

Drain on paper towels and serve with sweet chili sauce.