Thinly slice or shred the cabbage so it measures about 3 cups packed. Julienne the carrot and thinly slice the scallions. Mince the garlic and grate the ginger.

Cook aromatics

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and sauté for 20–30 seconds until fragrant, taking care not to burn.

Stir-fry vegetables

Add the shredded cabbage, julienned carrot, and white parts of the scallions to the pan. Stir-fry for 3–4 minutes until the cabbage begins to soften but still has some bite. Season with 1/4 teaspoon salt while cooking.

Add proteins and season

Stir in the shredded cooked chicken and chopped cooked shrimp; toss to combine and heat through (~1–2 minutes). Add 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1/2 teaspoon salt (adjust to taste). Sprinkle in 1 teaspoon white pepper and toss thoroughly.

Bind filling

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Pour the slurry into the pan and cook for 30–60 seconds, stirring, until the mixture is glossy and any excess moisture is slightly bound—this helps keep the filling from steaming out of the wrappers. Remove from heat and fold in the green parts of the scallions. Transfer filling to a bowl and let cool to warm (not hot) so it won't steam the wrappers.

Wrappers & Frying

Make sealing paste

Whisk 2 tablespoons all-purpose flour with 2 tablespoons water to form a thin paste. This will be used to seal the wrapper edges.

Assemble spring rolls

Set a spring roll wrapper on a clean surface in diamond orientation (one corner toward you). Place about 2 to 3 tablespoons of the cooled filling near the corner closest to you, forming a compact log about 1 inch wide. Fold the corner over the filling, then fold the two side corners inward snugly, and continue rolling toward the far corner. Brush the far corner with the flour paste and press to seal. Repeat until all wrappers are filled (yields about 12 rolls depending on wrapper size and filling amount).

Heat oil

Pour 3 to 4 cups vegetable oil into a large, heavy-bottomed pot or deep skillet to a depth of 1.5–2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of wrapper sizzles and browns in about 30–40 seconds.

Fry spring rolls

Working in batches (do not overcrowd the pan), gently add 3–4 spring rolls to the hot oil. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer cooked rolls to a paper towel-lined tray to drain. If oil temperature drops, raise heat slightly and allow it to return to 350°F before adding next batch.

Oven finish (optional)

If you prefer a lighter finish or have a large batch: preheat oven to 400°F (200°C). Arrange fried (or un-fried) rolls on a baking sheet lined with parchment, brush lightly with oil, and bake for 6–8 minutes to finish crisping, turning once, until evenly golden.

Serve

Transfer spring rolls to a serving platter. Garnish with cilantro leaves and lime wedges if using. Serve hot with sweet chili sauce (or your favorite dipping sauce) on the side.

Storage: Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes or air fry at 360°F (180°C) for 3–5 minutes before serving.