Prepare the Filling:
In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Add garlic, cabbage, carrots, green onions, and mushrooms (if using). Sauté for 5–7 minutes until the vegetables are tender but still slightly crisp. Stir in soy sauce and sesame oil. Season with salt and pepper. Remove from heat and let the filling cool.

Assemble the Egg Rolls:
Lay one wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of filling onto the bottom third. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the top corner with water.

Cooking Options:

• To Fry: Heat 2 inches of oil in a deep pan to 350°F. Fry 3–4 rolls at a time for 3–4 minutes, turning occasionally until golden. Drain on paper towels.

• To Bake: Preheat oven to 400°F. Lightly spray rolls with cooking spray and place on a lined baking sheet. Bake for 18–20 minutes, flipping halfway through.

• To Air Fry: Preheat air fryer to 375°F. Lightly spray rolls with oil and cook for 8–10 minutes, turning once.

Serve:
Serve hot with your favorite dipping sauces like sweet chili, soy sauce, spicy peanut, or garlic hoisin.