Prepare the Filling:
Heat 1 tablespoon of vegetable oil in a pan over medium heat until shimmering.
Add the minced garlic, chopped cabbage, sliced carrot, shiitake mushrooms, and minced ginger. Stir-fry for 8 to 10 minutes, allowing the vegetables to soften and release moisture.
Season with salt, sesame oil, and rice wine vinegar. Stir to combine and continue cooking until the vegetables are tender.
Mix in the cornstarch slurry (cornstarch dissolved in water) to thicken the vegetable mixture. Cook for an additional minute until the filling becomes thickened.
Transfer the filling to a bowl and let it cool. If desired, you can refrigerate the filling overnight for easier handling.
Wrapping the Spring Rolls:
Lay a spring roll wrapper on a flat surface with a corner facing you. Spoon about 1.5 to 2 tablespoons of the vegetable filling into the center of the wrapper.
Fold the corner closest to you over the filling, tucking it in like a blanket. Fold the two side corners toward the center, then roll the wrapper tightly toward the last corner, sealing the spring roll into a log shape.
Place the rolled spring rolls under a damp paper towel to prevent them from drying out, and repeat with the remaining wrappers and filling.
Frying the Spring Rolls:
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