Transfer the spring roll sheets from the freezer to the fridge/kitchen counter to let them naturally thaw.

To a non-stick pan, add 2 tbsp olive oil and let this heat over low flame.

Add onions and garlic and sauté for a few seconds on low flame until they are fragrant.

Add all of the vegetables and cook on medium flame for 2 minutes.

Now add salt, pepper, soy sauce and Sriracha. Mix well.

Turn the flame to low, cover the pan and let the vegetables cook for about 4-5 minutes.

Take off the lid and stir the vegetables. Let cook for an additional 4-5 minutes until fully reduced and lightly browned.

Turn off the flame and transfer this mixture to a plate lined with kitchen paper to get rid of excess oil.

Prepare the spring rolls and deep fry until golden brown.

Serve hot with dip or chutney or ketchup.