Heat sesame oil in a skillet over medium-high. Sauté garlic until fragrant, then add cabbage, carrots, bean sprouts. Pour in soy sauce, stir-fry 3 minutes until veggies are tender-crisp and glossy.

Whisk all-purpose flour with equal parts water to form a smooth paste. This "glue" seals each roll, ensuring they stay tightly wrapped during frying.

Lay one wrapper on a clean surface. Spoon 2 tablespoons of cooled filling near the bottom edge, fold sides inward, then roll tightly. Seal the top edge with flour paste.

Pour vegetable oil into a deep pan to reach mid-roll depth. Heat to 350°F (175°C) until it shimmers. Test by dipping a wrapper corner—if it bubbles immediately, you’re ready.

Carefully slide 3–4 rolls into hot oil. Fry 2–3 minutes, turning once, until each roll is golden brown and crackling. Transfer to paper towels to drain excess oil.

Arrange rolls on a platter. Offer sweet chili or soy-vinegar dipping sauce alongside. Garnish with sesame seeds or chopped green onions for extra flair.