In a large mixing bowl, combine the shredded cabbage, julienned carrots, bean sprouts, sliced mushrooms, minced garlic, minced ginger, and soy sauce. Mix all ingredients thoroughly until well combined. Allow to cool for 10 minutes.

On a clean surface, lay out a spring roll wrapper with one corner facing you. Spoon a generous amount of cooled filling about one-third of the way up the wrapper. Fold the bottom corner over the filling, then tightly roll it forward, tucking in sides to seal the filling. Repeat with all wrappers.

In a deep frying pan or wok, heat enough vegetable oil over medium-high heat to reach around 350°F (175°C). Test the temperature by dropping a small piece of wrapper into oil; if it sizzles, it’s ready.

Carefully add spring rolls to the hot oil in batches, frying for 3-4 minutes until golden brown and crispy. Turn occasionally for even cooking.

Remove fried spring rolls with a slotted spoon and place on a plate lined with paper towels. Allow to cool slightly before serving.