You first make your Chinese paper or skin for the spring rolls, sieve the flour,add salt,corn flour and mix together add water to the dry ingredients and whisk very well

Leave the batter to rest for about 20-30mins before use

Heat up a non sticky fry pan, adding little oil and gently use your brush to take the batter,paint the pan in a circular way.

After few minutes, the skin will start to propping up,use your hand to pick it up from the pan. Your skin is ready.

Then for the fillings, wash all the vegetables,cut cabbage,shred carrots,slice spring onions,pepper,onions and stir,fry with little vegetables oil in a non-sticky pan and season(ginger,garlic,salt,turmeric)soy sauce and chili sauce are added when vegetables are almost ready.

Finally the rolling process. To assemble,take one spring skin,place a small amount of vegetables on it,it helps to prevent the skin of the spring roll from breaking

Roll it up gently making sure it firms and not lose to prevent it from loosening in the hot oil

Once u get to the end of the spring roll pastry seal up the contents permanently by rubbing a mixture of four and water liquid at the edge.

Spring rolls are best Fried after rolling,deep fry in hot oil till golden brown