Step 1: Heat a large skillet or wok over medium-high heat and add the ground pork, cooking until browned and crumbled.
Step 2: Stir in the minced ginger and garlic, cooking for 1 minute until fragrant.
Step 3: Add the shredded cabbage and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly wilted but still have some texture.
Step 4: Stir in the soy sauce and sesame oil. Remove from heat and transfer the mixture to a colander to drain any excess liquid and cool completely.
Step 5: Place an egg roll wrapper on a clean surface in a diamond orientation. Place 2 tablespoons of the cooled filling in the center.
Step 6: Fold the bottom corner up over the filling, fold in the side corners, and roll tightly toward the top corner. Seal the edge with the cornstarch slurry.
Step 7: Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C).
Step 8: Fry the egg rolls in batches for 2-3 minutes per side until golden brown and crispy. Drain on a wire rack and serve hot.