Wash all vegetables well before cutting them. Shred the cabbage and carrots. Slice the bell pepper thinly. Chop the green onions and keep everything ready before cooking.

Heat one tablespoon of vegetable oil in a large skillet. Add garlic and ginger. Cook briefly until fragrant. Add cabbage, carrots, bean sprouts and bell pepper. Stir-fry for three to four minutes.

Add soy sauce, sesame oil and honey to the vegetables. Stir everything together until evenly coated. Cook for another minute. Remove the skillet from heat and let the filling cool completely.

Add flour and water to a small bowl. Stir until smooth and thick. This simple mixture will help seal the spring roll wrappers securely.

Fill the Wrappers

Place one spring roll wrapper on a clean plate. Add about two tablespoons of cooled filling near the lower center. Do not add too much filling because rolling becomes difficult.

Fold the bottom corner over the filling. Fold both side corners toward the center. Roll the wrapper tightly upward. Brush the final corner with the flour mixture and seal carefully.

Add plum preserves, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic and water into a small saucepan. Warm over low heat and stir until smooth and well combined.

Pour vegetable oil into a deep frying pan. Heat it over medium heat until hot. Test carefully with a small piece of wrapper. It should bubble gently when added.

Place several spring rolls into the hot oil. Avoid overcrowding the pan. Fry them for about three to four minutes, turning occasionally until they become crisp and golden brown.

Remove the spring rolls with tongs and place them on paper towels. Let excess oil drain away. Serve them warm with the homemade plum sauce on the side.