Start by heating the cooking oil in a large pan over high heat. Once the oil is shimmering, add the minced garlic and ginger, stirring them quickly to release their aromas. Let them sizzle for about 30 seconds, making sure they don’t burn.

Toss in the shredded cabbage, julienned carrots, and capsicum. Stir-fry the vegetables briskly until they begin to soften, about 2–3 minutes. Season with salt and black pepper, then pour in the dark soy sauce, chili sauce, and oyster sauce. Stir thoroughly to coat all the vegetables evenly in the savory and spicy mixture.

Add the chopped spring onions and sprinkle the corn starch into the pan. Mix everything until the starch thickens the mixture slightly and binds the filling. Fold in the chopped coriander, then remove the pan from heat and allow the mixture to cool completely before assembling the rolls.

While the filling cools, make the sealing slurry. In a small bowl, combine the all-purpose flour with water, stirring until a thick, smooth paste forms. This will act as the adhesive to keep the spring rolls sealed during frying.

To assemble, place a spring roll wrapper on a clean cutting board in a diamond orientation. Spoon two heaping tablespoons of the prepared filling onto the bottom corner of the wrapper. Begin rolling tightly, folding in the side corners as you go. When you reach the top edge, brush a small amount of the flour slurry along the tip and press gently to seal. Repeat this process for all wrappers.

Heat enough oil in a deep skillet or pan over medium-high heat for deep frying. Once the oil reaches frying temperature, gently slide in the spring rolls, a few at a time. Fry until the wrappers are crispy and golden brown, turning as needed to ensure even color.

Remove the cooked rolls using a slotted spoon and let them drain on paper towels to absorb any excess oil. Slice diagonally for a clean presentation and serve hot with your favorite dipping sauces. A fiery schezwan sauce pairs especially well with the crispy exterior and flavorful veggie filling.