In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.

Add the cabbage, carrots, green onions, and ginger. Cook for 5-7 minutes until the vegetables are tender.

Stir in the chicken (or tofu), soy sauce, and sesame oil. Cook for an additional 2 minutes, then remove from heat and let the filling cool slightly.

Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the filling in the center.

Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Use a little water on the edges to help seal if necessary.

Repeat with remaining wrappers and filling.

In a large pot or deep fryer, heat about 2 inches of vegetable oil to 350°F.

Carefully add a few egg rolls at a time, frying for 3-4 minutes or until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.

Serve hot with sweet and sour sauce or soy sauce for dipping.