Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Gather your small bowls and keep a damp towel nearby to keep wrappers moist.
In a bowl, combine the shredded cabbage and julienned carrots. Squeeze out any excess moisture to keep the filling crisp after baking.
Add the chopped herbs, sliced shrimp or tofu, soy sauce, sesame oil, and pepper to the vegetables. Mix everything well, ensuring the filling is flavorful and evenly coated.
Lay out a spring roll wrapper on a clean surface. Keep a damp towel over the remaining wrappers to prevent drying out.
Spoon about 2 tablespoons of filling onto the lower third of the wrapper. Fold in the sides, then roll tightly from bottom to top, sealing the edge with a dab of water or beaten egg if needed.
Place the assembled rolls seam-side down on the prepared baking sheet. Lightly brush or spray the tops with oil for extra crispness.
Bake in the preheated oven for 15-20 minutes, turning the rolls halfway through to ensure even browning. Look for a golden, crispy exterior.
Once baked to a beautiful golden hue and crispy shell, remove the rolls from the oven and let them rest for 2 minutes. This helps set the shell and makes them easier to handle.
Serve the hot, crispy spring rolls with a side of sweet chili sauce or your favorite dip for an irresistible snack or appetizer.
