Wash, dry, and process cabbage in the food processor.

Finely chop up carrots.

Cook veggies over medium to high heat to remove excess water (do not add anything other than veggies to pan), let cool in the fridge.

Take frozen spring roll wrappers out to thaw.

Cook Vermicelli, then let cool, chop into 1 inch sections, let cool, mix well into the bowl with veggies.

Preheat the deep fryer to 400-450°F with oil in it.

Fill and roll the spring rolls, making sure ends stick, each roll only needs about 1 tbsp of filling.

Add one spring roll at a time to the deep fryer basket, crease side down, allow the oil to seal the spring roll before dipping the basket down further into the oil. Fry for about 2-3 minutes, or until golden. Remove from the deep fryer and place on a plate or platter, preferable with a clean towel or paper towels to help soak up excess oil.

Continue rolling spring rolls and frying them all until you either run out of filling or run out of spring roll wrappers (you will most likely run out of spring roll wrappers first).

Let cool and enjoy with your favorite plum or orange sauce!