Heat the olive oil in a large skillet over medium heat and cook the cabbage until wilted. Add the garlic clove and stir together for about a minute. Remove and set aside to cool.

Combine the cabbage, chopped scallions, meat, mint, salt and pepper together in a mixing bowl. Add a little olive oil if the mixture is dry.

Depending on the size of the phyllo sheets, either cut in half or thirds lengthwise to get strips that are about 4 inches / 10 cm wide. If you have leftover, wrap it back up in plastic and set aside for another use.

Stack the phyllo on a dry work surface so that it faces you vertically. Take the first sheet, brush with olive oil, and place a second sheet on top. Brush that with oil, too. Place about two scant tablespoons of filling on the bottom of the strip, leaving about an inch / 2 ½ cm border on bottom and sides. Fold up the bottom and fold in the sides to cover the filling, then roll the phyllo up to form a fairly tight cylinder. Dip your fingers in a little cold water and rub along the seam edge to secure close. Set aside, covered with a kitchen towel, on a baking sheet lined with parchment. Repeat with remaining phyllo and filling. Wrap up any leftover filo and place back in the fridge for another use.

Pour about three inches / 7 ½ cm of vegetable oil into a large, wide pot and heat until just below the smoking point. Place several of the lamb spring rolls at a time in the oil and fry, turning, until golden on all sides. Remove with a slotted spoon or spider and drain on paper towels. Repeat until done.