In a bowl, mix together the ground pork or shrimp, soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and beaten egg until well combined.
Add the shredded cabbage, carrots, bean sprouts, green onions, and cilantro to the bowl and mix well.
Lay a spring roll wrapper on a flat surface and spoon 2-3 tablespoons of the filling onto the wrapper, spreading it into a line down the center.
Roll the wrapper tightly around the filling, tucking in the sides as you go. Repeat with the remaining wrappers and filling.
Heat the oil in a deep skillet or wok over medium-high heat. When the oil is hot, carefully add the spring rolls to the pan, a few at a time.
Fry the spring rolls for 3-4 minutes, or until they are golden brown and crispy on all sides.
Remove the spring rolls from the pan and place them on a paper towel to drain off any excess oil.
Serve the spring rolls hot, with your choice of dipping sauce.
