Heat the vegetable oil in a pan over medium heat. Add the taro and stir-fry for about 5 minutes. Add enough water to just cover the taro and cook until tender. Season with soy sauce, sugar, and black pepper. Stir until the taro is cooked through and the mixture is well combined. Add the water chestnuts, then remove from heat and let cool.

Place some of the taro filling onto a spring roll wrapper and roll it up tightly. Seal the edge with flour paste. Fry the rolls in hot oil over medium heat until golden and crispy. Remove and drain on paper towels.

Ready to serve! (This recipe does not require dipping sauce, as the taro filling is already slightly sweet and savory.)