Crispy Vegetable Spring Rolls with Sweet Chili Dipping Sauce

1.In a large mixing bowl, combine the shredded cabbage, grated carrots, bean sprouts, sliced bell peppers, chopped green onions, and chopped cilantro.

2.Add the soy sauce and sesame oil to the vegetable mixture and toss well to combine all the ingredients evenly.

3.Take a spring roll wrapper and place it on a clean, flat surface with one corner pointing towards you. Spoon about 2 tablespoons of the vegetable mixture onto the wrapper, just above the corner closest to you.

4.Fold the corner over the filling, then fold in the sides, and roll it up tightly to form a spring roll. Seal the edge with a little water. Repeat this process with the remaining wrappers and filling.

5.In a deep frying pan or wok, heat about 2 inches of vegetable oil over medium-high heat until hot (around 350°F or 175°C).

6.Carefully add a few spring rolls to the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes or until they are golden brown and crispy, turning occasionally for even cooking.

7.Using a slotted spoon, remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining spring rolls.

8.Serve the crispy vegetable spring rolls hot with sweet chili sauce on the side for dipping.