Instructions:
Cook the Filling:
Heat 1 tbsp oil in a wok or pan over medium-high heat. Add garlic and stir-fry for 15 seconds. Add cabbage, carrots, mushrooms, and bell peppers. Stir-fry for 2–3 minutes until slightly softened. Add soy sauce, sesame oil (if using), salt, and pepper. Stir well. Add bean sprouts last (optional) and stir for 1 more minute. Remove from heat and let the filling cool.
Wrap the Rolls:
Place a wrapper on a flat surface in a diamond shape. Add 2–3 tbsp of filling near the bottom corner. Fold up the bottom, then fold in the sides, and roll tightly. Use the cornstarch-water mixture to seal the end.
Fry the Spring Rolls:
Heat oil in a deep pan (~350°F or 175°C). Carefully fry a few rolls at a time until golden brown and crispy (about 3–5 minutes). Drain on paper towels.
Serve With:
• Sweet chili sauce
• Soy sauce
• Garlic vinegar dip
• Hoisin or plum sauce
