Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Gather a small bowl of warm water for soaking rice paper.
Mix shredded carrots, cabbage, sliced scallions, cooked chicken or tofu, soy sauce, and sesame oil in a bowl until well combined. This filling will be vibrant and fragrant.
Dip one rice paper sheet into the warm water for about 10 seconds, just until it becomes pliable but not soggy. Carefully lay it flat on a clean surface.
Spoon a small amount of filling near the corner of the soaked rice paper. Fold the corner over the filling, then fold in the sides, and roll tightly towards the opposite corner. Brush the edge with beaten egg to seal.
Place the sealed spring roll seam-side down on the prepared baking sheet. Repeat the process with remaining rice paper and filling.
Lightly spray or brush the tops of the rolls with oil to promote even crisping and golden color.
Bake the spring rolls in the oven for 15–20 minutes, turning once halfway through, until they are golden brown and crispy.
Gently remove the baked rolls from the oven and let them rest for 2 minutes on a wire rack. This helps them crisp up further.
Serve the spring rolls hot with your favorite dipping sauce, like sweet chili or soy sauce, for a perfect crunchy bite.
