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Heat vegetable oil in a large skillet or wok over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add shredded cabbage, julienned carrot, bean sprouts, and spring onions. Cook for 2-3 minutes until the vegetables are slightly softened but still crisp. If using, add cooked chicken, shrimp, or tofu. Stir in soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Cook for another 1-2 minutes. Remove from heat and let the filling cool.

Place a spring roll wrapper on a clean surface in a diamond shape, with one corner facing you. Spoon about 2 tablespoons of the filling onto the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling. Seal the top corner with the cornstarch-water mixture. Repeat with the remaining wrappers and filling.

Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (180°C). Carefully place the spring rolls in the hot oil, seam side down, in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Serve the crispy spring rolls hot with your favorite dipping sauce, such as sweet chili sauce, plum sauce, or soy sauce with a splash of lime juice. Enjoy your delicious homemade spring rolls!