Prepare the Filling:

• In a large skillet over medium heat, add a small amount of vegetable oil.
• Sauté minced garlic until fragrant, about 30 seconds.
• Add shredded cabbage, carrots, bean sprouts, and bell peppers. Cook for 3-4 minutes until vegetables are slightly tender but still crisp.
• Stir in soy sauce, sesame oil, and ground white pepper. Mix well to combine.
• Remove from heat and let the filling cool completely, ensuring any excess moisture is drained to maintain crispiness.

Assemble the Egg Rolls:

• Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you, forming a diamond shape.
• Place about 2 tablespoons of the cooled vegetable filling near the center of the wrapper.
• Fold the bottom corner over the filling, tucking it snugly.
• Fold in the left and right corners toward the center, resembling an envelope.
• Roll the wrapper tightly toward the top corner.
• Brush a small amount of the beaten egg on the top corner to seal the roll.
• Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:

• Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Ensure there is enough oil to submerge the egg rolls completely.
• Carefully place a few egg rolls into the hot oil, avoiding overcrowding.
• Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy.
• Remove the egg rolls and drain on a wire rack or paper towels.