Prepare the filling by cooking ground meat in a skillet until browned. Add cabbage, carrots, green onions, garlic, and ginger. Cook until vegetables are tender.

In a bowl, mix soy sauce, sesame oil, and eggs. Pour over the filling and stir to combine. Let cool.

Assemble egg rolls by placing filling on wrappers and rolling tightly. Seal edges with water.

Heat vegetable oil in a deep pot to 350°F (175°C) for frying.

Fry egg rolls in batches for 3-4 minutes until golden brown. Drain on paper towels.

Serve egg rolls with dipping sauces of choice.