Preparation

• In a large sauté pan, heat 1 Tbs. of oil over low heat and sauté scallions and ginger for a minute or two. Turn the heat to medium high and add shredded carrots, napa cabbage and mung bean sprouts; sauté  until cabbage is just slightly wilted, about 2 to 3 minutes.
• Add soy sauce to taste and transfer mixture to a colander over a bowl. Let cool and drain, 7 to 10 minutes.
• Place 3 or 4 Tbs. of filling toward the bottom of a wrapper and roll upward once, then fold the sides over the filling and continue rolling. Continue with the remanding wrappers and filling. Place on a plate and cover with plastic wrap while you roll the rest. The egg rolls should be cooked within 1 to 2 hours of rolling.
• Heat the remaining 1 Tbs. of oil in a large, heavy skillet over medium heat and sauté the egg rolls in 2 batches, turning so each side becomes golden, about 7 to 8 minutes. Repeat for the remaining egg rolls. Place on paper towels to absorb any excess oil. Serve hot with sweet chili dipping sauce in individual dipping bowls, if possible.