Heat 2 tbls oil in a large pan. Add garlic, ginger, green onion, and chili. Stir-fry for 1 minute.
Add cabbage, mushrooms, and carrot. Cook for 1 minute.
In a bowl mix together the soy sauce, teriyaki sauce, lime juice and sugar.
Add mixture to pan and stir-fry until vegetables have softened.
Add salt to taste or more teriyaki sauce.
Lay spring roll wrappers on a clean bench. Place 1 heaped tbls of filling onto each wrapper. Do not over fill or they will burst when frying. Spread the mixture evenly along the middle of the spring roll.
Roll into a roll shape and put aside.
Heat oil for deep frying in a pan. When oil is heated up add 3 or 4 spring rolls at a time.
Once brown remove and place on a paper towel to absorb excess oil.
Repeat until all spring rolls are fried.
Serve hot with any Dad’s Garden Sauce.