Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
Add the minced garlic, finely chopped onion, and finely chopped bell pepper. Cook until they become soft, approximately 4-5 minutes.
Add grated carrots, finely shredded cabbage, and frozen peas to the pan. Continue cooking until the vegetables are tender, around 4-5 more minutes.
Season to taste with salt and pepper.
Place a spring roll wrapper on a flat surface and spoon a portion of the vegetable mixture onto the centre of the wrapper. Fold in the sides and roll tightly to form a cylindrical shape.
In a small bowl, make a slurry by mixing together flour and water.
Brush the edges of the wrapper with the slurry and press them together to seal. Repeat this step for the remaining wrappers and filling.
In a deep saucepan, heat enough vegetable oil for frying over medium-high heat.
Fry the spring rolls in small batches until they become golden brown and crispy, approximately 4-5 minutes.
Remove the spring rolls from the oil and drain on a paper towel. Serve hot with your preferred dipping sauce.