Warm a large skillet or wok over medium-high heat. Add 2 tbs neutral oil. When oil is shimmering, add minced garlic and minced ginger and sauté for 20–30 seconds until fragrant but not browned.

Cook vegetables

Add julienned carrot, sliced mushrooms and the white parts of the scallions to the pan. Stir-fry 2–3 minutes until mushrooms begin to soften. Add shredded cabbage and bean sprouts, toss and continue to cook 2–3 minutes until cabbage is wilted but still has some bite.

Season and thicken

Lower heat to medium. Stir in 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp salt and 1/4 tsp black pepper. Mix well. Add the cornstarch slurry (mix 1 tbs cornstarch with 1 tbs water before adding) to the pan and cook 30–60 seconds until any excess liquid thickens and the filling holds together. Remove from heat and fold in the green parts of the scallions. Let the filling cool to near room temperature (about 10–15 minutes).

Wrappers & Assembly

Prepare flour paste and workspace

In a small bowl combine 2 tsp flour with 2 tsp water to make a thin paste to seal wrappers. Arrange wrappers on a clean surface in a stack covered with a damp towel so they don’t dry out. Place a small plate nearby with the paste and a small bowl of water for smoothing edges if needed.

Fill and roll spring rolls

Working with one wrapper at a time, place a wrapper square with one corner pointing toward you (diamond shape). Spoon about 2 to 3 tbs of the cooled filling across the lower third of the wrapper (adjust volume so rolls are filled but not overstuffed). Fold the bottom corner up over the filling, then fold both side corners toward center. Brush the top corner edge with a little flour paste and roll up tightly to seal. Repeat until all filling is used; this recipe yields about 12 rolls depending on filling amount.

Rest before frying

Place assembled rolls seam-side down on a tray and refrigerate for 10–15 minutes; this firms the wrapper and helps prevent splitting when frying.

Fry the rolls

Pour 2 cups neutral oil into a heavy skillet (or a deep fryer) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper — it should sizzle and brown slowly. Fry spring rolls in batches, seam side down first, turning as needed so all sides are golden and crisp, about 2–3 minutes per batch depending on size and oil temperature. Use tongs to move them and keep the oil temperature steady. Transfer fried rolls to a paper towel–lined rack or plate to drain excess oil.

Alternative: bake or air-fry

For a lighter option, brush assembled rolls lightly with oil and bake at 400°F (200°C) on a parchment-lined sheet for 12–15 minutes, turning halfway, until golden. Or preheat an air fryer to 380°F (193°C) and air-fry in a single layer for 8–10 minutes, rotating once, until crisp.

Optional Dipping Sauce

Whisk together 1/4 cup hoisin, 1 tbs soy sauce, 1 tbs rice vinegar, 2 tbs water and 1 tsp chile paste (if using) until smooth. Adjust to taste and sprinkle sesame seeds on top if desired. Serve alongside hot spring rolls.