Crispy Vegetable Egg Rolls with Sweet and Spicy Dipping Sauce

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

2.In a small bowl, mix together the minced garlic, ginger, soy sauce, sesame oil, sugar, salt, and black pepper. Pour this mixture over the vegetables and toss to combine well.

3.Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the vegetable mixture in the center of the wrapper.

4.Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly to seal. Use a little water on the edges to help seal the egg roll. Repeat with remaining wrappers and filling.

5.Heat vegetable oil in a deep frying pan or pot over medium heat. Once hot, carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

6.In a small bowl, mix together the sweet chili sauce, soy sauce, and rice vinegar for the dipping sauce.

7.Serve the crispy egg rolls hot with the sweet and spicy dipping sauce on the side.