Step 1

Heat the oil in a skillet or wok over medium-high heat.

Step 2

Add the remaining filling ingredients (garlic, onion, carrots, cabbage, bean sprouts, and soy sauce), and cook for 5 minutes.

Step 3

You can see how to make the vegan spring rolls in the step-by-step section of this post, which includes photos. You only need to place the wrapper like a diamond, put 2 tablespoons of filling near the bottom corner, tightly roll the wrapper halfway, fold over the left side, then the right side, paint a little water along the top edge, and close it up.

Step 4

Fill a large saucepan or wok with enough oil to submerge the spring rolls. Heat over medium-high until hot. Fry the spring rolls (4-5 at a time), turning occasionally, until deep golden brown, about 1:30 to 2 minutes. Transfer to a plate lined with paper towels to drain the excess oil.

Step 5

Repeat with the remaining spring rolls. Serve hot with Sweet and Sour Sauce or your favorite dipping sauce.

Step 6

Preheat the oven to 400°F (200°C). After rolling them up, place them on a baking sheet lined with parchment paper. Lightly brush or spray them with oil on both sides to help them crisp up. Bake for 20-25 minutes, flipping them halfway through, until they're golden and crunchy. Let them cool for a bit before serving.