In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

Stir in the soy sauce, brown sugar, and sesame oil, mixing well. Add the shredded carrots, chopped cabbage, and green onions. Cook for another 3-4 minutes until the vegetables are tender. Remove from heat and let the mixture cool slightly.

To assemble the egg rolls, lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2-3 tablespoons of the beef mixture in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Use a little water to seal the top edge of the wrapper.

Heat oil in a deep skillet or fryer to 350°F. Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.

Serve warm with your favorite dipping sauce.