In a large pan, heat 2 tsp of oil to a medium heat. 

Saute garlic and green onions until fragrant then add mushrooms. Cook until the juices begin to run, then add the cabbage and greens.

Continue to cook until the liquid has almost entirely evaporated. Add sesame oil and soy sauce and cook until all liquid is gone. Transfer mixture to a bowl. 

Begin heating the two cups of oil over a medium-low heat (a cast iron pan works well for this). Or if baking, preheat oven to 400 degrees. 

Place a spring roll wrapper on a cutting board in a diamond shape. Using your finger or a pastry brush, lightly brush the sides of the wrapper with water. 

Scoop about 2 tbsp of mixture about an inch away from the corner closest to you. Fold the corner over the mixture, tuck in the sides, and roll up tightly. Continue until you are out of filling or wrappers. 

For frying: Line a baking sheet with paper towels. Dip the end of a spring roll into the oil. If it starts to sizzle, the oil is hot enough. Fry approximately 1 minute on each side, making sure each side is equally golden. Let excess oil drain on paper towels. Enjoy immediately with sweet chili sauce.

For baking: Wipe down a baking sheet with oil. With a pastry brush, brush each spring roll lightly with oil and place on the baking sheet. Bake for 15 minutes or until golden brown. Enjoy immediately with sweet chili sauce.