Add 1 tablespoon sesame oil to a wok set over medium-high heat. Add green onion and garlic and cook for 30 seconds until fragrant. Add cabbage, carrots, and mushrooms and stir fry for 2-3 minutes, stirring frequently.

Add rice wine, soy sauce, five-spice, and remaining sesame oil and stir well. Remove the wok from the heat and allow to cool completely.

Lay out a spring roll wrapper on a work surface in a diamond shape. Brush a bit of water around the edges with your fingers to moisten, then add 2 tablespoons of filling in the bottom quarter of the diamond, closest to you.

Roll the wrapper up tightly toward the middle, ensuring the filling stays inside.

Moisten the two sides and top corner with a bit more water, then fold in the two sides and roll tightly the rest of the way, being sure to keep the entire roll sealed. Place on a plate covered with plastic wrap to prevent drying while working.

Meanwhile, heat 2 inches of oil in a Dutch oven to 350 degrees F. Fry the spring rolls in batches of 4-5 until golden brown, about 2-3 minutes, flipping to get an even browning.

Serve with Thai Chili sauce or Yum Yum sauce.