In a large bowl, combine the carrots, cabbage, mushrooms, bell pepper, green onions, soy sauce, sesame oil, garlic, ginger, salt, and pepper. Mix well until all ingredients are evenly coated.

Soak Rice Paper

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable. Remove from water and lay it flat on a clean surface.

Fill the Wrapper

Place a small amount of the vegetable filling (about 2 tablespoons) in the center of the rice paper. Fold the sides over the filling, then roll it up tightly from the bottom to the top to form a spring roll. Repeat with the remaining wrappers and filling.

Fry the Spring Rolls

In a deep pan, heat oil over medium-high heat. Once hot, carefully add the spring rolls (a few at a time) and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Serve

Serve the Thai spring rolls hot with a side of dipping sauce such as sweet chili sauce or peanut sauce.