• Step 1: In a large bowl, combine the shredded cabbage, grated carrots, sliced bell peppers, and diced green onions. Add the soy sauce, sesame oil, minced garlic, ground ginger, and red pepper flakes (if using). Toss to coat the vegetables evenly.
• Step 2: Lay a spring roll wrapper on a clean, flat surface in a diamond shape. Place 2-3 tablespoons of the vegetable mixture near the bottom third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly into a cylinder.
• Step 3: In a large skillet or Dutch oven, heat 1-2 inches of vegetable oil to 350°F. Carefully add the spring rolls to the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Transfer the fried spring rolls to a paper towel-lined plate to drain excess oil.
• Step 4: Serve the vegetable spring rolls warm, with your choice of dipping sauces such as sweet chili sauce, soy sauce, or a spicy peanut sauce.