While wonton wrappers contain egg, spring rolls are perfectly vegan! Although these contain protein, veggies, and carbs (a complete meal in themselves), I eat them with brown jasmine rice to prevent myself from eating too much fried food.
Briefly saute (high heat) garlic, onion, collard greens, and ginger in a few Tbsp oil until veggies are softened and reduced in size.
Turn off heat and combine all other vegetables and spices into the hot vegetable mix.
Heat deep-frying oil in separate pan over medium heat (in my experience, if heat is too high, rice wrappers will burst).
Quickly rinse each side of one spring roll sheet under warm tap water to soften. Spoon a few tablespoons of mixture at the end of wrap, roll like a sushi roll, and fold over ends, squeezing out extra air (extra air also encourages bursting, while the multiple layers of this rolling technique discourage bursting.
Fry up to 3 spring rolls at a time for a few minutes or until wraps are crispy, turning once. Quickly refrying when the rolls are cool will prevent loss of crispiness.