In a large skillet or wok, heat some oil over medium-high heat. Add the shredded carrots, cabbage, bean sprouts, green onions, garlic, and ginger. Cook for 5-7 minutes, or until the veggies are soft. In a small bowl, mix together the soy sauce, cornstarch, and water. Add the mixture to the skillet and stir until the veggies are coated and the sauce has thickened.
Remove the skillet from the heat and let the filling cool slightly.
Take a spring roll wrapper and place it on a flat surface. Spoon 2-3 tablespoons of the filling onto the center of the wrapper.
Fold the sides of the wrapper in towards the center, then roll the wrapper up tightly from the bottom to the top. Repeat with the remaining wrappers and filling.
In a large skillet or wok, heat some oil over medium-high heat. Once hot, carefully add the spring rolls and fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the spring rolls with a Slotted Spoon and place them on a paper towel to drain excess oil. In a small bowl, mix together the soy sauce, rice vinegar, maple syrup or agave nectar, garlic, and ginger to make the dipping sauce.
Serve the spring rolls hot with the dipping sauce on the side.