In a large bowl, combine 2 cups of finely shredded cabbage, 1 cup of julienne carrots, 1 cup of bean sprouts, and 4 thinly sliced green onions. Add a pinch of salt and a drizzle of oil, then toss together until combined.

Fill a large shallow dish with warm water. Dip each rice paper wrapper for about 10 seconds until pliable. Lay on a damp towel to prevent sticking.

Take one soaked wrapper and spoon 2 to 3 tablespoons of filling near the bottom edge. Fold sides inward and roll tightly into a sealed cylinder.

In a deep skillet or wok, heat about 1 inch of vegetable oil to 350°F (175°C). Test readiness by dipping a corner of one spring roll into the oil.

Carefully slide 4 to 5 spring rolls into the hot oil. Fry for 3 to 4 minutes, turning occasionally until golden brown.

Transfer fried spring rolls to a paper towel-lined tray to drain excess oil. Allow to rest for about 1 minute before serving.