Prepare the vegetable filling

• Julienne the carrot and finely shred the cabbage.
• Mix the vegetables with the sliced spring onion, minced garlic, soy sauce, sesame oil and salt.

Soak the rice paper

• Briefly dip a rice paper wrapper in warm water until just pliable.
• Lay it flat on a clean surface.

Fill and fold the pancakes

• Spread a portion of the vegetable filling over the wrapper.
• Fold the sides in and roll up tightly to seal.
• Repeat with the remaining wrappers and filling.

Fry until crispy

• Heat the vegetable oil in a frying pan over medium heat.
• Fry the pancakes a few minutes per side until golden and crispy.
• Drain on paper towels and serve hot.