In a large bowl, combine shredded cabbage, julienned carrots, sliced bell pepper, chopped green onions, minced garlic, and grated ginger. Add soy sauce, salt, and pepper. Mix well until the veggies are evenly coated.

Lay a spring roll wrapper flat on a clean surface. Spoon about two tablespoons of the filling onto the lower half of the wrapper, folding the sides over the filling and rolling it tightly from the bottom up. Seal the edge with a dab of water.

In a deep frying pan, heat about two inches of oil over medium-high heat. To check if the oil is ready, drop a small piece of wrapper in—if it bubbles and rises, it’s ready!

Carefully place a few spring rolls into the hot oil and fry for 3-4 minutes on each side or until golden brown and crispy. Make sure not to overcrowd the pan.

Use a slotted spoon to remove the rolls from the oil and drain them on paper towels. Serve hot with a side of sweet chili sauce for dipping.