In a large skillet, heat sesame oil over medium heat.
Add garlic and sauté for 1 minute until fragrant.
Stir in the cabbage, carrots, and green onions; cook until vegetables are tender.
Add chopped chicken or pork and soy sauce, mixing well.
Season with salt and pepper to taste.
Remove the mixture from heat and let it cool slightly.
Take an egg roll wrapper and place about 2 tablespoons of filling in the center.
Fold the bottom over the filling, then fold in the sides, and roll tightly.
Seal with a little water on the edges.
Heat oil in a deep pan and fry the egg rolls until golden brown, about 3-4 minutes each side.