1. In a large bowl, combine beef, ginger, chili sauce, soy sauce, brown sugar, sesame oil, and sesame seeds. Cover and let marinade for 2 hours in the refrigerator or up to overnight.
2. In a separate bowl, combine garlic, onion, scallions, shredded cabbage, carrots, and pepper. In a large pan over high heat, sauce the vegetables just until softened, about 2-3 minutes.
3. In the same fry pan over high heat, sauté the marinated beef for 3-5 minutes. Transfer to a separate bowl. Set aside and let cool slightly before preparing the eggrolls.

Assembly:

1. Place the square egg roll wrapper in a diamond configuration (so that a corner is facing toward you). Brush the edges with water.
2. Lay out 2 tablespoons of the shredded cabbage salad onto the lower edge of each egg roll wrapper, then spoon out about 2 tablespoons of the beef filling on top.
3. Roll the corner closest to you over the filling once, gently tucking it under filling. Gently press down on each side of the filling to flatten the wrapper.
4. Next, fold over both the left and right sides of the wrapper towards the middle, and continue rolling into a cigar shape until completely sealed. Set the eggrolls, sealed side down, on a baking sheet.

Cooking:

1. If you are air frying, brush each eggroll with cooking oil and fry for 10 minutes at 350 degrees F.
2. If pan frying, heat a large pan with enough oil to submerge the eggrolls, about 1½-2 inches. Bring the oil to 325 degrees F. and fry for about 5 minutes, until golden brown.
3. If baking, brush the eggrolls with cooking oil and place on a lined non-stick baking sheet. Bake at 400 degrees F. for 10-15 minutes until golden.