Heat a little oil in a pan over medium heat. Sauté the minced garlic and ginger until fragrant.

Add the shredded cabbage, grated carrots, crumbled paneer, chili flakes, soy sauce, and salt to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp. Remove from heat and let it cool.

Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable.

Lay the softened rice paper on a flat surface. Place a small amount of the sautéed vegetable and paneer mixture on the lower third of the wrapper.

Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining wrappers and filling.

Heat a little oil in a non-stick pan over medium heat. Pan-fry the rice paper rolls until they are golden brown and crispy on all sides. Each side takes 2-3 minutes. Remove from the pan and drain on paper towels.