Heat a skillet over medium heat and cook the beef until no longer pink. Drain any excess fat off the pan.
Add the onions and garlic and cook for 2-3 minutes, until they start to soften.
Add all the remaining ingredients (except the cabbage) and cook for 5 minutes, or until all liquid has been absorbed.
Remove from heat and let cool a few minutes.
Place 1 large tablespoon of filling in the center of an egg rolls wrapper. Add 1 tablespoon of shredded cabbage.
Roll into an egg roll as demonstrated in the photos above. Use egg wash or water to seal the edges.
Roll remaining egg rolls and place on a baking sheet or cutting board.
Heat the oil to 350F degrees. Add 4-5 egg rolls and cook for about 3 minutes per side, until golden brown.
Remove from the oil with a slotted spoon and place on a wire rack to drain. **place paper towels under the wire rack to keep your mess to a minimum.
Continue cooking egg rolls in batches until done. Serve with gochujang dipping sauce (below).