To make your Spring Roll Wrapper, take a large bowl and add the plain flour, cornflour, water, salt and whisk till there are no lumps.
Note that the batter should be free flowing and runny.
Take a non-stick pan and grease it with a little oil.
Heat on medium flame, once the pan is hot, pour a ladleful of the batter into it and make a thin pancake by tilting the pan.
Let it cook on medium flame till the sides start to peel off. Once the sides start to peel off, take off pan. Do not cook the other side.
Follow this process with the remaining batter and stack the wrappers together with a sprinkling of flour in between, keeping the cooked side on top.
Next take a kadai/wok and heat it on high flame, pour in 1 tablespoon of oil.
Once the oil is hot, add in the following ingredients- carrots, capsicum, onion, cabbage, ginger and stir fry till they become slightly tender but still have a crunch.
Finally add in the salt, soya and pepper and give it a stir. Let the mixture dry up.
Remove the kadai/wok from the stove and transfer the filling mixture onto a plate. Let this mixture cool down.
Now, place the spring roll wrappers on a flat surface with uncooked side out and apply some flour paste to the corners.
Place a tablespoon or so of the filling mixture on the cooked side of the pancake, at one end which is nearest to you.
Fold 1/2 inch from the left side and then the right side. Roll upwards holding the sides.
Seal the edges with flour paste properly.
Note that the edges should be sealed well with the flour paste so that it doesn't crack when the roll is deep fried.
Repeat this process for all the spring rolls and keep aside.
Take a heavy bottomed pot/pan and pour enough oil to deep fry.
On a medium flame, fry these rolls in batches till they turn golden brown in colour.
Serve warm with a dip of your favourite sauce and a garnish of coriander leaves.