Crispy Spring Rolls with Homemade Sweet Chili Sauce

For the spring rolls

• 2–3 tbsp olive oil or vegetable oil
• 2 cups finely chopped cabbage
• 1 carrot, cut into thin sticks
• 4 scallions
• 1 clove garlic
• 1 red bell pepper, cut into thin sticks
• pinch freshly grated ginger
• 1 cup bean sprouts or other sprouts (optional)
• 2 tbsp white balsamic vinegar
• 1 tbsp soy sauce
• pinch freshly ground pepper
• 3 ½ oz thin rice noodles
• 20 spring roll wrappers (rice paper)
• vegetable oil for frying
• sweet chili sauce for serving

For the sweet chili sauce

• 2 cloves garlic
• 1 tbsp fresh ginger, grated
• 3 Florina peppers (or red bell peppers)
• 1 apple, peeled and grated
• ¼ cup white balsamic vinegar
• 2 tbsp red wine vinegar
• ½ cup sugar
• ¼ cup water
• 1 ½ tsp salt
• 1 tbsp honey
• 1 tbsp red pepper flakes (boukovo)
• 1 tsp cornstarch, level
• 2 tbsp water

Converted amounts are rounded.