In a large skillet over medium heat, add a drizzle of vegetable oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant.

Add the finely shredded cabbage, grated carrots, chopped bell pepper, and green onions. Stir-fry for 3-5 minutes until the vegetables are tender.

Season with soy sauce and sesame oil. Once cooked, let the mixture cool.

Lay a spring roll wrapper on a clean surface, with one corner facing you.

Spoon a couple of tablespoons of the filling onto the lower third of the wrapper.

Fold the bottom corner over the filling, then fold in the sides, and roll tightly towards the top corner.

Moisten the top corner with a bit of water or cornstarch to seal. Repeat with remaining wrappers.

Heat about 2 inches of vegetable oil in a deep pan over medium-high heat.

Once the oil is hot (you can test it by dropping a tiny piece of the wrapper into it—if it sizzles, you're good to go), carefully add the spring rolls (a few at a time to avoid overcrowding).

Fry for about 3-4 minutes or until golden and crispy, turning occasionally.

Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Enjoy these crispy delights fresh from the fryer, paired with your favorite dipping sauce.