In a large skillet, heat 2 tablespoons oil over medium-high heat. Add the ground pork and cook until browned and cooked through, breaking up any large pieces with a wooden spoon as it cooks.

Add the shredded carrots, shredded cabbage, chopped onion, minced garlic, coconut aminos, salt, and pepper to the skillet with the cooked pork. Stir to combine and cook for 5-7 minutes, or until the vegetables are tender.

Remove the skillet from the heat and let the filling cool to room temperature.

To assemble the egg rolls, place an egg roll wrapper on a clean surface with one corner facing you. Spoon 2-3 tablespoons of the filling onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners. Brush the top corner with a little bit of water and roll the egg roll up tightly, pressing the top corner to seal.

Heat oil in a large pot or deep fryer to 350°F. Fry the egg rolls in batches for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain off any excess oil.

Serve the egg rolls hot with your favorite dipping sauce.