Prepare the Filling: Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 2-3 minutes. Stir in the ground cumin, ground coriander, and curry powder, cooking for another minute to toast the spices. Add the ground beef or lamb, breaking it up with a spoon, and cook until browned, approximately 5-7 minutes. Stir in the grated carrot, potato, and shredded cabbage, cooking for another 5 minutes until the vegetables are tender. Season with salt and pepper to taste, then remove from heat and let the filling cool slightly.

Assemble the Spring Rolls: Lay out a spring roll wrapper on a clean surface with one corner pointing towards you, like a diamond shape. Place 2 tablespoons of the filling near the corner closest to you. Fold the corner over the filling, then fold in the sides, and roll up tightly, sealing the edge with a dab of water. Repeat this process with the remaining wrappers and filling.

Prepare for Frying: Line a baking tray with Supa Mama Kitchen Foil to make clean-up easier and keep your workspace tidy.

Fry the Spring Rolls: Heat vegetable oil in a deep frying pan or wok over medium-high heat. Serve the South African inspired spring rolls hot with your favorite dipping sauce, such as sweet chili sauce or a tangy chutney.