Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

If using meat, add ground pork or chicken and cook until browned, breaking it up with a spoon. Drain any excess fat.

Add shredded cabbage, carrots, bean sprouts, and green onions to the pan. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.

Stir in soy sauce, sesame oil, and black pepper. Remove from heat and let the filling cool completely. Cooling is crucial to prevent wrappers from tearing.

Prepare your workstation: lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape).

Place about 2 tablespoons of the cooled filling near the bottom corner of the wrapper.

Fold the bottom corner over the filling, tucking it in tightly. Fold in the left and right corners towards the center.

Roll the wrapper tightly upwards towards the remaining corner, sealing the edge with a dab of water if needed. Repeat with remaining wrappers and filling.

In a deep pot or wok, heat 2 cups of vegetable oil to 350°F (175°C).

Carefully place spring rolls, a few at a time, into the hot oil. Do not overcrowd the pot.

Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.

Remove fried spring rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

Serve hot with your favorite dipping sauce.