In a bowl, combine the soy sauce, oyster sauce, sesame oil, garlic powder, and ginger powder. Mix well.
Place the shrimp and scallops in the marinade and let them sit for about 10 minutes to absorb the flavors.
Heat vegetable oil in a deep pan or skillet over medium-high heat for frying.
Take a spring roll wrapper and place it on a clean surface. Arrange a small amount of shredded cabbage, julienned carrot, and sliced green onions in the center of the wrapper.
Remove the shrimp and scallops from the marinade, reserving the marinade for later use.
Place a shrimp and scallop on top of the vegetable mixture in the wrapper.
Fold the bottom of the wrapper over the filling, then fold the sides inward and roll tightly to form a spring roll shape. Use a bit of water to seal the edges if needed.
Repeat the process with the remaining ingredients.
Carefully place the rolls in the hot oil and fry until golden brown and crispy, turning occasionally for even cooking. This usually takes about 3-4 minutes.
Remove the rolls from the oil and let them drain on a paper towel-lined plate.
In a small saucepan, heat the reserved marinade over medium heat until it thickens slightly.
Serve the crispy shrimp and scallop rolls with the sweet chili sauce for dipping.
Enjoy these delicious and crunchy rolls as an appetizer or as part of a meal!