Peel the vegetables and cut into fine strips. Fry in a pan until hot and season with soy sauce. Allow the vegetables to cool.
Place a sheet of spring roll dough on a wet tea towel and brush the edges with egg white. Place some vegetables in the center of the dough, fold the edges over and roll up tightly.
For the yogurt dip, mix all the ingredients together and season with a little salt and pepper.
Heat about 500 ml of oil in a wide pot and fry the spring rolls in it until crispy. Drain well on kitchen paper and arrange on a platter together with the dip.
Serve the vegetable spring rolls hot.