Warm 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat for about 1 minute, until the surface shimmers and you see faint wisps of steam.

Add minced garlic, shredded cabbage, julienned carrots, bean sprouts, and sliced green onions. Cook over medium-high, stirring constantly for 3–4 minutes until veggies are tender-crisp but still vibrant in color.

Pour in soy sauce and drizzle sesame oil; stir for 1 minute to coat evenly. Transfer filling to a bowl and cool for 5 minutes.

Fill a shallow dish with warm water; submerge one rice paper wrapper for 8–10 seconds until just pliable and slightly opaque.

Place about 2 tablespoons of cooled veggie mixture in a line across the wrapper’s lower third. Fold sides inward, then roll tightly from bottom to top, sealing the edges to prevent filling spill.

In a heavy skillet, pour vegetable oil to a depth of ¼ inch. Heat over medium until it reaches 350°F (180°C).

Carefully place spring rolls seam-side down in hot oil. Fry 2–3 minutes per side, turning once, until exteriors are golden brown.

Using a slotted spoon, transfer rolls to paper towels; let rest 2 minutes to drain excess oil before serving.

In a small bowl, whisk together soy sauce, rice vinegar, honey, and chili flakes until flavors meld into a balanced sauce.