In a large skillet, combine the chopped cabbage, grated carrots, green onions, and bean sprouts. Sauté the mixture over medium heat for about 5–7 minutes until the vegetables are tender.

Add the minced garlic, soy sauce, and sesame oil. Stir everything together and cook for another 2 minutes. Remove from heat and let the filling cool.

Lay a spring roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the cooled filling near the corner closest to you.

Fold the corner over the filling, then fold in the two side corners. Roll it up tightly to form a sealed roll. Use a dab of water to seal the edge.

Heat oil in a deep frying pan or pot over medium heat.

Carefully add the spring rolls, a few at a time, ensuring not to overcrowd. Fry for about 3-4 minutes until golden brown and crispy, turning occasionally.

Remove from oil and drain on paper towels.

Serve your crispy spring rolls hot with your favorite dipping sauce, such as sweet and sour sauce or soy sauce, and enjoy the crunchy goodness!