In a skillet, warm oil over medium heat for 30 seconds, sauté garlic and ginger briefly, then add cabbage, carrots, sprouts, and green onions with soy sauce. Cook for 2 minutes until crisp-tender.

Transfer veggies to a bowl and let rest for 5 minutes, ensuring they cool slightly for easier rolling and perfect texture.

Place one wrapper diamond-side up, brush edges with water, spoon 2–3 tablespoons filling near bottom, fold bottom corner over, tuck sides, then roll tightly into a neat packet.

In a heavy skillet, pour ½ inch oil, warm over medium-high heat until a drop of water sizzles instantly (about 350°F). Keep temperature steady for golden crunch.

Gently place spring rolls seam-side down, cook for 2–3 minutes per side, flipping once when golden brown and crisp all over. Fry in batches to avoid crowding.

Remove rolls to paper towel-lined plate for 1 minute, letting excess oil soak up. Serve hot with sweet chili sauce or your favorite dipping sauce.