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

Assembling the Spring Rolls

Wrap the Filling

Take a spring roll wrapper and place it on a clean, dry surface with one corner pointing towards you. Place about 2 tablespoons of the vegetable filling near the corner closest to you. Fold that corner over the filling, then fold in the sides and roll tightly to form a cylinder. Seal the edge with a little water.

Repeat

Repeat the process with the remaining wrappers and filling until all are used.

Frying the Spring Rolls

Heat the Oil

In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Spring Rolls

Carefully add the spring rolls to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until they are golden brown and crispy, turning occasionally for even frying.

Drain and Serve

Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.