Crispy Beef Egg Rolls

Preheat a large skillet over medium-high heat to cook ground beef until it reaches a browned and crumbly state, taking about 5 to 7 minutes. Discard the excess fat that accumulates during this process. Add chopped onion, minced garlic, grated ginger, and half of each of the following ingredients: soy sauce, sherry, salt, and pepper. Sauté until the onion becomes tender, requiring approximately 4 to 5 minutes. Transfer the mixture to a bowl for further preparation.

In the same skillet, heat 1 tablespoon of oil over medium heat to prepare a separate dish. Add shredded cabbage, water, sugar, and the remaining soy sauce, sherry, salt, and pepper. Cook and stir until the cabbage reaches a crisp-tender state, which should take about 5 minutes. Combine this dish with the cooked ground beef mixture in the skillet; cook and stir until well combined and heated through, taking about 2 to 3 minutes. Remove the skillet from the heat source.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C) for frying the egg rolls. While the oil is warming up, lay one egg roll wrapper flat like a diamond and place approximately 1/4 cup of filling across the center, extending from left to right. Moisten the top two edges with water before folding and sealing the wrapper. Repeat this process to create the remaining egg rolls.

Fry a few egg rolls at a time in the preheated oil until they turn golden brown, taking about 2 to 3 minutes per batch. Remove the egg rolls from the oil with a slotted spoon and drain on paper towels to serve hot.