Sauté the garlic and ginger, then the finely shredded vegetables over high heat for just two minutes, along with the soy sauce and sesame oil.

Let the filling cool and drain off any liquid.

Place a little filling on a spring roll wrapper, fold in the sides, then roll up tightly.

Seal the edge with a little water or a flour-and-water paste.

Fry the rolls in hot oil until golden and crisp.

Lift them out onto paper towels and serve with the dipping sauce.