Heat cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add the shredded cabbage, grated carrot, capsicum, and spring onions. Stir-fry the vegetables for 3–4 minutes. Keep them slightly crunchy rather than cooking them until soft.
Add soy sauce, black pepper, salt, and sesame oil. Mix everything well so the vegetables are evenly coated. Cook for another minute, then remove the pan from the heat.
Transfer the filling to a plate and let it cool completely before assembling the spring rolls. This helps prevent the wrappers from becoming soggy.
Mix all-purpose flour and water in a small bowl until you get a smooth, thick paste. Keep it nearby while assembling the spring rolls.
Place one mini spring roll wrapper on a clean, flat surface with one corner pointing toward you. Add about 1 tablespoon of cooled vegetable filling near the bottom corner.
Fold the bottom corner over the filling. Fold both side corners toward the center, then roll it tightly toward the top corner.
Apply a little flour paste along the final corner and press gently to seal. Repeat with the remaining wrappers and vegetable filling.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add a few spring rolls at a time. Avoid overcrowding the pan, as this can lower the oil temperature.
Fry for 3–4 minutes, turning occasionally, until the wrappers become golden brown and crispy on all sides.
Remove the spring rolls using kitchen tongs and place them on a paper towel-lined plate to absorb excess oil.
Allow the mini vegetable spring rolls to cool slightly before serving. Arrange them on a serving plate with sweet chili sauce, tomato ketchup, or soy sauce on the side.
