Preheat the oven to 425°F. Heat 1 tbsp vegetable oil in a skillet over medium-high and sauté the garlic and ginger for 30 seconds. Add cabbage, carrots, and mushrooms; cook 4-5 minutes until softened. Stir in soy sauce, sesame oil, and rice vinegar, then remove from heat. Mix in scallions and let cool slightly.

Place a wrapper with a corner facing you. Spoon about 2 tbsp filling across the lower third, fold up the bottom corner, then fold in the sides and roll tightly, sealing the top edge with water. Repeat with all wrappers.

Place rolls seam side down on a parchment-lined baking sheet. Brush tops and sides generously with vegetable oil and bake for 12-15 minutes, flipping once, until deep golden and crisp.

Let cool for a couple of minutes, then serve hot with sweet chili sauce or your favorite dip.