Thaw spring roll wrappers under a towel. Rinse shrimp and drain. Rinse bean sprouts and drain. Rinse, trim and cut scallion into very thin rings. Peel and chop garlic.
Heat soybean oil in a wok. Add scallions and garlic and fry briefly. Add shrimps, season with soy sauce and pepper and fry for 1/2 minute while stirring. Let cool down.
Pour filling onto spring roll wrappers. Roll up, folding in edges. Brush edges with water and squeeze well to secure.
Heat oil for frying in a wok. Fry spring rolls in portions until golden brown. Remove finished rolls with a slotted spoon and drain on paper towel and serve.