Saute garlic and onions over medium-high heat until onions become transparent. Add ground meat to garlic and onion mixture. Cook until meat is no longer pink. Add the frozen mixed vegetables to the meat mixture. Cover and simmer on low for 10 minutes.
Add soy sauce and pepper to filling. Simmer on low for another 10 minutes.
Place in colander to drain and cool. The mixture has to be nearly cooled down or wrapping it will be difficult. When cooled, add beaten egg and mix thoroughly.
Separate eggroll wrappers from each other. Place 1 Tablespoon of mixture in the middle of each wrapper. Wet the edges with the water and roll. Freeze after wrapping in ziploc bags.
Do not thaw the eggrolls before cooking or else they will fall apart in the pan.
Cook frozen eggrolls in oil over medium heat until golden brown on one side. Flip eggrolls to cook the other side. Serve with sweet and sour sauce.
Serving Size 1