Heat a little oil in a skillet over medium heat. Add the finely chopped onion and cook until tender and fragrant, about 3 minutes.

Add the ground pork to the pan and sauté until browned and fully cooked through. Break it up with a spoon as it cooks to ensure even texture.

Mix in the garlic, ginger, salt, pepper, and oyster sauce. Stir well so the pork is coated with the seasonings. Let the flavors blend for 1–2 minutes.

Toss in the cabbage mix and cook for 3–5 minutes, depending on how much crunch you like in your filling. Less time means crunchier cabbage, more time makes it softer. If using scrambled eggs, fold them in now.

Lay out an egg roll wrapper in a diamond shape with one corner facing you. Add about 2 tablespoons of filling near the bottom corner. Fold the corner over the filling, roll once, then fold in the sides, and continue rolling until sealed. Dab a little water along the final edge to help it stick.

In a deep skillet or pot, heat about 1 quart of oil to 350–360°F. Use a thermometer if possible—oil that’s too cool will make greasy egg rolls, while oil that’s too hot may burn them before the filling warms through.

Fry 1–3 egg rolls at a time, turning occasionally, until golden brown and crispy (about 2–3 minutes). Remove with tongs and drain on paper towels.

Serve hot with your favorite dipping sauces—sweet chili sauce, soy sauce, or hot mustard are all excellent choices.