Heat a skillet over medium heat. Add the shredded cabbage, carrots, minced mushrooms, and minced garlic. Sauté for about 5 minutes until the vegetables soften but still hold some crunch.

Stir in the soy sauce and sesame oil. Once mixed well, set the filling aside to cool slightly.

Lay a spring roll wrapper flat with one corner pointing toward you. Spoon a small amount of the cooled filling near the bottom corner.

Fold the corner over the filling, then fold in the sides tightly. Roll up firmly and seal the edge with the beaten egg to keep the roll closed during baking.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a nonstick liner.

Arrange the spring rolls seam-side down on the sheet. Lightly spray the rolls with cooking spray to help them crisp up while baking.

Place the baking sheet in the oven and bake the spring rolls for 15 to 18 minutes. Turn them over halfway through so all sides bake evenly.

Serve the crispy spring rolls immediately while hot, alongside sweet chili sauce for dipping.

If you have leftovers, let them cool completely and store in an airtight container in the refrigerator for up to 3 days.