Heat the oil in a large skillet over medium high heat and brown the pork. When nearly cooked through, add the garlic and ginger and cook for another minute. Remove to a bowl.
Add the carrots and cabbage and sesame oil to the skillet and sauté until the cabbage is softened, about 5 minutes.
Combine the sautéed vegetables with the pork and add the soy sauce, fish sauce, chile garlic sauce, and cilantro; stir until mixed well. Serve over hot rice or make egg rolls using about ⅓ cup of filling per egg roll. Either deep fry until golden brown, about 5 minutes, or steam for 8 minutes, or bake for 15 minutes.
Notes
Yields about 24 egg rolls, or enough filling for 12 servings over rice.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2020/08/egg-rolls-four-ways/