Crispy Vegetable Spring Rolls with Sweet Chili Dipping Sauce

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

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 surface with one corner facing you. Spoon about 2 tablespoons of the vegetable mixture onto the wrapper, about 2 inches from the bottom corner.

4.Fold the bottom corner of the wrapper 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 to ensure it stays closed. Repeat with the remaining wrappers and filling.

5.In a deep frying pan, heat vegetable oil over medium-high heat until hot. Carefully add the spring rolls in batches, frying them until they are golden brown and crispy, about 3-4 minutes per side.

6.Once cooked, remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

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