If frozen, place spring roll wrappers on the counter to come to room temperature.
Prep all the ingredients: julienne the carrots, thinly slice the sweet pepper and cabbage, grate the garlic and ginger and chop the chives and cilantro.
Place a large skillet on medium heat.
Add 2 tbsp oil and allow to heat up.
Add garlic and ginger and stir often for one minute.
Mix in the carrots (add a few tablespoons of water to prevent sticking if necessary).
Cover and cook for 3 – 5 minutes.
Remove cover.
Add sweet peppers, cabbage, salt and pepper. Stir.
Cover and cook for five minutes (add a few tablespoons of water to prevent sticking if necessary).
Remove cover.
Mix in fresh seasonings and other flavorings.
Remove from heat and set aside to cool.
Place 1 – 2 tablespoons of cooled filling onto spring roll wrapper in one corner.
Spread a little water along the edges of the wrapper.
Fold the wrapper over the filling (more folding explanations given above).
Tuck in the sides and roll to close the spring roll.
Press and squeeze to ensure the wrapper is sealed.
Place a skillet on medium heat.
Add oil and allow to heat up.
Gently place the spring rolls into the hot oil.
Allow to brown on one side (30 seconds to 1 minutes).
Flip over to cook the other side.
Flip again to ensure even browning.
Remove from the oil.
Serve hot alongside your favorite dips.