In a large skillet over medium heat, sauté ground pork and finely chopped onion until browned, about 5-7 minutes. Stir in cabbage mix, oyster sauce, minced garlic, and ginger paste. Cook until cabbage is tender, about 3-4 minutes. Remove from heat and cool slightly.

Lay an egg roll wrap diagonally on a clean surface. Spoon 2-3 tablespoons of filling into the center. Fold bottom corner over filling, tuck sides in, and roll tightly. Brush edge with water to seal. Repeat for each wrap.

Heat vegetable oil in a deep pan over medium-high heat to 350°F (180°C). Fry egg rolls in batches for 3-5 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Arrange fried egg rolls on a platter. Serve with dipping sauces, such as soy sauce or sweet and sour sauce.