Crispy Deep Fried Rice Paper Rolls

In a large pan over medium heat, sauté garlic and ginger until fragrant.

Add chicken or tofu, spring onions, cabbage, carrots, bean sprouts and stir well. Cook until vegetables are tender.

Season with soy sauce, salt, and pepper. Remove from heat and let the mixture cool.

Submerge one rice paper roll in warm water until flexible, then place on a flat surface.

Scoop a portion of the cooled mixture onto the bottom part of the roll. Start rolling tightly, tucking in the sides as you go.

Repeat process with remaining papers and mixture.

Heat oil in a deep fryer or large, deep saucepan to 375°F (190°C).

Fry the rolls in batches until crispy and golden brown, about 3-4 minutes. Drain on paper towels.

Serve warm with sweet chili sauce.