Step 1: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the ground pork and cook, breaking it apart, until browned and cooked through. Drain any excess fat and set aside in a large bowl.
Step 2: To the same skillet, add the remaining 1 tablespoon of sesame oil. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
Step 3: Add the shredded cabbage and carrots to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables have softened slightly.
Step 4: Return the cooked ground pork to the skillet with the vegetables. Add the soy sauce, oyster sauce, rice vinegar, and black pepper. Stir well to combine. Remove from heat and let the mixture cool completely before wrapping.
Step 5: Lay an egg roll wrapper flat on a clean surface, with one corner pointing towards you. Place about 2-3 tablespoons of the cooled filling near the bottom corner of the wrapper, forming a log shape.
Step 6: Fold the bottom corner up over the filling, tucking it in tightly. Then, fold in the left and right corners towards the center, creating an envelope shape. Roll the egg roll tightly upwards towards the top corner. Moisten the edge of the top corner with water or egg wash to seal. Repeat with remaining wrappers and filling.
Step 7: In a large, heavy-bottomed pot or deep fryer, heat 2-3 inches of vegetable oil to 350°F (175°C).
Step 8: Carefully place 3-4 egg rolls into the hot oil. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy on all sides.
Step 9: Remove the fried egg rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.