Prepare the Filling: In a large mixing bowl, combine the shredded cabbage, carrots, bell peppers, bean sprouts, and mushrooms.

For the Chicken Spring Rolls, add the cooked and shredded chicken breast to the bowl.

Make the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, hoisin sauce, minced garlic, and minced ginger.

Pour the sauce over the vegetable mixture (and chicken if making chicken spring rolls) and toss until well combined. Season with salt and pepper to taste.

Assemble the Spring Rolls: Take a spring roll wrapper and place it on a clean surface with one corner pointing towards you (diamond shape).

Spoon some of the vegetable (or chicken and vegetable) mixture onto the wrapper, spreading it in a line across the bottom third of the wrapper.

Fold the bottom corner of the wrapper over the filling, tuck in the sides, and roll tightly to form a cylinder. Use a little water to seal the edges if needed.

Fry the Spring Rolls: Heat oil in a deep frying pan or pot to 350°F (180°C).

Carefully place the spring rolls into the hot oil and fry until golden brown and crispy, turning occasionally for even cooking. This usually takes about 3-4 minutes.

Remove the spring rolls from the oil using a slotted spoon and drain them on paper towels to remove excess oil.

Serve: Serve the Vegetable Spring Rolls and Chicken Spring Rolls hot with dipping sauces like sweet chili sauce, soy sauce, or plum sauce.