Crispy Vegetable Spring Rolls with Sweet Chili Dipping Sauce

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

2.Add the soy sauce and sesame oil to the vegetable mixture and toss well to combine. Set aside.

3.Take a spring roll wrapper and lay it flat on a clean surface with one corner pointing towards you.

4.Place about 2 tablespoons of the vegetable mixture near the corner closest to you.

5.Fold the corner over the filling, then fold in the sides, and roll tightly away from you to form a spring roll. Seal the edge with a little water.

6.Repeat the process with the remaining wrappers and filling until all are rolled.

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

8.Carefully add a few spring rolls at a time to the hot oil, frying until golden brown and crispy, about 3-4 minutes per side.

9.Remove the spring rolls from the oil and drain on paper towels to remove excess oil.

10.Serve the crispy spring rolls hot with sweet chili sauce for dipping.