Gather all your equipment, including a small bowl filled with warm water, a frying pan, tongs, paper towels, and a tray for the finished rolls.
In a bowl, combine shredded carrots, Napa cabbage, chopped shrimp, soy sauce, sesame oil, bean sprouts, and herbs if using. Mix well until the filling is fragrant and slightly moist, then set aside.
Submerge one rice paper sheet into the warm water for about 10 seconds, gently swirling until it becomes pliable but not sticky. Carefully lift it out and lay it flat on a clean surface.
Place a small spoonful of filling near the bottom edge of the soaked rice paper, about an inch from the side. Fold the bottom over the filling, then fold in the sides, rolling tightly to form a compact mini roll. Seal the edge with a little water if needed.
Repeat the soaking and rolling process with the remaining rice paper sheets and filling, arranging the finished rolls on a tray lined with parchment or a clean cloth. Cover with a damp cloth to prevent drying out.
Heat enough neutral oil in a frying pan over medium-high heat until shimmering and hot (around 180°C/355°F). Test by dropping a small piece of wrapper—if it crackles immediately, the oil is ready.
Gently place the mini spring rolls into the hot oil using tongs, being careful not to overcrowd the pan. Fry in batches, turning occasionally, for about 2-3 minutes until they are golden brown and crispy.
Remove the fried rolls with tongs and place them on paper towels to drain excess oil. Rest for a minute to crisp up further.
Arrange the crispy mini spring rolls on a serving plate. Serve immediately with your favorite dipping sauce, such as soy-lime, hoisin, or fish sauce-based.
