Crispy Fresh Vegetable Spring Rolls

Heat the 2 tablespoons of vegetable oil in a large pan over medium heat.

Add the garlic and onion, sauté until they become tender and aromatic.

Add the carrot, bell peppers, and cabbage to the pan, stir-fry them for around 5-7 minutes or until they soften.

Add the green onions and beansprouts, sauté them for another 2 minutes.

Season with soy sauce, salt, and black pepper. Let the vegetables cool down for a few minutes.

Lay a spring roll wrapper flat and add about 2 tablespoons of the vegetable filling to the bottom corner of the wrapper.

Tightly roll the wrapper with the filling, folding in the sides as you continue to roll.

Use a little bit of water to seal the end of the spring roll wrapper.

Repeat with the remaining fillings and wrappers.

In a deep-frying pan, heat the vegetable oil.

Deep fry the spring rolls for 2-3 minutes or until golden brown. Remove and drain on paper towels.

Serve the Vegetable Spring Rolls hot with sweet chilli sauce for dipping.