Prepare the Filling: Heat up a pan over medium heat and throw in just enough oil to coat the pan. Cook the minced garlic for around 30 seconds until getting smell. Shred the cabbage, carrots and bean sprout. Cook for around 3-5 minutes until the vegetables are soft but not fully.
Add Protein: If include shrimp or chicken add to the pan and stir in soy sauce, Add salt and pepper to taste. Continue to cook for another 2-3 minutes or until it is heated. Take off the flame and cool included side of warming sheet.
Assemble the Spring Rolls: Place a spring roll wrapper on work surface with corner facing you. Add 2 Tbsp of the Filling near the bottom corner nearest you. Fold the corner over the filling, and fold in both sides before rolling it up nice and tightly. Wet the edges just a little with water to help create a seal. Continue until you have used up all the filling.
Fry the Spring Rolls: Heat oil about 2 inches deep in a deep frying pan over medium-high heat. In a frying pan, add oil and fry your wrapper test (it should start sizzling immediately). Fry in batches, adding the spring rolls with great care (using tongs or a slotted spoon) and cook for about 3-4 minutes until golden brown and crispy. Remove and drain them on paper towels.
Serve: Plate the crispy spring rolls and serve them hot with soy sauce or sweet chili.
