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Heat oven to 400 degrees F (200C) and line a baking tray with parchment or foil. Combine carrots, cabbage, onion, garlic, ginger, and cilantro in a medium mixing bowl. Add the sesame oil, soy sauce, chili garlic paste, and rice vinegar then stir to combine.
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Fill a small bowl with water and use your fingers or a small brush to wet all of the edges of each wrapper. Spoon about 1/4 cup of filling onto 1 corner of wrapper then start rolling towards center. Fold in sides and wrap tightly. Add a little more water to seal the tip if necessary. Repeat until all of the rolls have been filled. (Note: you may not need all of the wrappers depending on how much you put in each roll.)
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Heat oil to 350 degrees F (180 C) in a wok or deep fryer and fry the rolls in batches (of about 4) for 3-4 minutes per side or until golden brown. Remove with a slotted spoon to a paper towel lined plate. Place them on prepared baking pan and bake for about 10 minutes, or until golden
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Serve hot with your favorite Asian dipping sauces. (We like this sauce)