Spring rolls are a popular dish in many Asian cuisines, and they can be made in various ways. Here's a basic recipe for making traditional fried spring rolls. These are also known as egg rolls in some regions:

Ingredients:

For Filling:

1 cup shredded cabbage
1 cup shredded carrots
1 cup bean sprouts
1 cup thinly sliced mushrooms
1 cup cooked and finely chopped protein (shrimp, chicken, or tofu)
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper, to taste
2 tablespoons vegetable oil for stir-frying

For Wrappers:

Spring roll wrappers (usually made from wheat flour and water)

For Sealing:

Cornstarch mixed with water to form a paste

For Frying:

Vegetable oil for deep frying

Instructions:

Prepare Filling:

In a wok or large skillet, heat vegetable oil over medium-high heat.
Add minced garlic and stir-fry for about 30 seconds.
Add shredded cabbage, carrots, bean sprouts, and sliced mushrooms. Stir-fry until vegetables are slightly tender.
Add cooked and chopped protein of your choice (shrimp, chicken, or tofu).
Season with soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir-fry for an additional 2-3 minutes. Set aside to cool.

Assemble Spring Rolls:

Place a spring roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
Spoon a portion of the filling onto the lower part of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.

Seal the Edges:

Mix cornstarch with water to form a paste.
Seal the edge of the wrapper by brushing the cornstarch paste along the edges.

Fry the Spring Rolls:

Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C).
Carefully place the spring rolls into the hot oil and fry until they are golden brown and crispy, usually 3-5 minutes.

Drain and Serve:

Remove the spring rolls from the oil and place them on paper towels to drain excess oil.
Serve the spring rolls hot with your favorite dipping sauce.