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Use a mandoline to thinly slice the onion and red cabbage.
Thinly slice the carrot.
Chop the spring onions.
In a large bowl, combine the sliced vegetables, cheese, salt, and pepper.
Heat 1 tablespoon of olive oil in a pan over medium heat.
Quickly dip one rice paper in cold water and place it in the pan.
Spread a portion of the vegetable mixture evenly over the rice paper.
Dip another rice paper in cold water and place it on top.
Cook for 3-5 minutes until the bottom is crispy and golden brown.
Carefully flip the wrap and cook the other side for another 3-5 minutes until crispy.
Remove from the pan, cut into pieces if desired, and serve with soy sauce.