Step 1: Prepare the Filling : Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant. Add cabbage, carrots, bell peppers, and spring onions. Stir-fry for 2–3 minutes. Add soy sauce, vinegar, salt, and pepper. Toss well. Cook just until vegetables are slightly softened but still crunchy. Remove from heat and let the filling cool completely.

Step 2: Prepare the Wrappers : Lay one spring roll wrapper on a clean surface, corner pointing toward you (diamond shape). Spoon about 1 tablespoon of filling near the bottom corner. Fold the bottom corner over the filling, then fold the sides inward. Roll tightly toward the top corner. Seal the edge with a bit of flour paste. Repeat with the remaining wrappers and filling.

Step 3: Fry the Spring Rolls : Heat oil in a deep pan to 350°F (175°C). Fry 4–5 rolls at a time until golden brown and crispy (about 2–3 minutes). Remove and drain on paper towels. Repeat with the remaining rolls.

Step 4: Optional (Air Fryer or Baked Version) : Air Fryer: Brush rolls lightly with oil and air-fry at 375°F (190°C) for 10–12 minutes, turning halfway. Oven: Preheat oven to 400°F (200°C), brush rolls with oil, and bake for 15–20 minutes, until crisp.

Step 5: Prepare the Dipping Sauce : Whisk together sweet chili sauce, soy sauce, vinegar, and sesame seeds. Serve alongside the rolls.