Heat a splash of oil in a large pan over medium heat. Add minced garlic and ginger, sauté until fragrant.

Add shredded cabbage, carrots, and bell peppers to the pan. Stir-fry until the vegetables soften, about 5-7 minutes.

Mix in chopped green onions, a splash of soy sauce, sesame oil, and ground black pepper. Stir well to combine and cook for another minute. Remove from heat and let cool.

Lay a spring roll wrapper on a clean surface with one corner facing you. Spoon a small amount of filling onto the wrapper, about 2 tablespoons.

Fold the corner closest to you over the filling, then fold in the sides. Roll tightly away from you to form a log shape. Seal the edge with a bit of water.

Repeat the process with remaining wrappers and filling.

Heat a deep pan or fryer with plenty of oil over medium-high heat.

Once hot, carefully add a few spring rolls at a time, frying until golden brown on all sides, about 4-5 minutes.

Remove spring rolls with a slotted spoon and place on paper towels to drain excess oil.

Serve hot with your favorite dipping sauces like sweet chili sauce, soy sauce, or peanut sauce.