Heat 1-2 tablespoons of vegetable oil in a pan.
Add shallots and garlic. Sautee until aromatic.
Add mushrooms and stir for 2-3 minutes.
Add cabbage, sprouts, and carrots. Stir until vegetables are tender.
Season with oyster sauce, sesame oil, salt, and pepper.
Spoon mixture near one end of a sheet of egg roll wrapper. Roll all the way to the other end, tucking in the sides.
Seal with a touch of water.
Deep fry sticks until golden brown.
Drain excess oil on paper towels.
Serve with sweet and sour sauce on the side.