In a large bowl, combine the shredded chicken (or vegetables), cabbage, grated carrot, bell pepper, green onions, and minced garlic. Drizzle with soy sauce and sesame oil, then season with salt and pepper to taste. Mix well until all ingredients are evenly coated.

Roll the Spring Rolls

Take a spring roll wrapper and place it on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly away from you. Seal the edge with a little water. Repeat this process until all filling is used.

Fry the Spring Rolls

In a large, deep skillet or wok, heat the vegetable oil over medium-high heat. Once hot, carefully add a few spring rolls at a time, frying until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels. Continue until all spring rolls are cooked.

Serve

Serve the fried spring rolls hot with your favorite dipping sauce, like sweet and sour sauce or soy sauce.