In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add the ground pork (or chicken) and cook until browned, breaking it apart with a spatula. Drain any excess fat.

Add the shredded cabbage, carrots, and green onions to the skillet. Stir in the soy sauce, sesame oil, garlic powder, ground ginger, salt, and pepper. Cook for about 5 minutes until the vegetables are tender. Remove from heat and let the filling cool slightly.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly away from you. Seal the edge with a little water. Repeat with remaining wrappers and filling.

In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F. Carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Serve hot with your favorite dipping sauce.