Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), shallots, and chili. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.
Remove from heat and add bean sprouts, tossing to mix in.
Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.
To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more).
Now sprinkle some of the fresh coriander and basil over the filling.
Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck over-top. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.
Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce.