Boil a pot of water, add salt and throw in the shredded cabbage. Let it cook for about 5 mins. Remove cabbage into a colander, retain water

Add the sprouted mung into the retained water. Cook till slightly tender. Drain into colander.

Take a non stick wok, add a couple of tablespoons oil let it get hot then add green chillies, sliced ginger and crushed garlic. Let this cook in high for 2 minutes.

Add in onions,cook for about 1 minute, then add carrots cook for about 4 minutes. Then add in all the coloured peppers. At this time add in a couple of tablespoons soya sauce and vinegar and salt to taste. Let this cook for about 3 minutes

Lastly squeeze all access water in cabbage, add to mixture together with sprouted mung. Mix well.

Finally add the cornflour dissolved in water to absorb all access water. Cook till mixture is dry. Garnish with spring onions. Let this cool completely before filling spring Rolls. I used the ready made