For the wraps Mix all dry ingredients in a bowl and add water to make a lump free smooth consistency runny batter

Now slightly heat a non stick pan, the pan should not be too hot and grease the pan with a little oil in a tissue paper.

Now take a small ladle full of batter and pour on the non stick pan and immediately spread with the back of ladle into a thin pancake.

Cook for 30 seconds, no need to flip,
Just lift it up and keep on a plate for cooling

Likewise prepare all the wraps.
Use them at room temperature.

For the stuffing
Heat the oil in a non-stick pan, add the garlic and ginger and sauté on a high flame

Add the onions and capsicum sauté on a high flame for 1 to 2 minutes.

Add carrot, cabbage, noodles and cook on a high flame for 2 minutes, while tossing them occasionally.

Add the schezuan sauce, tomato ketchup, black pepper and salt and mix well.
Keep aside.

Mix refined flour and water to make a slurry.

Place a wrap on a clean, dry surface and place a portion of the filling mixture in one corner of the wrapper.

Now start rolling, Fold over from both the sides one by one towards the centre.

After rolling completely, seal the edge using a little slurry.
Repeat the steps to make more rolls.

Heat the oil in a deep pan and deep-fry, rolls on a medium flame, till they turn golden brown in colour from all the sides.

Drain on an absorbent paper and cut each roll diagonally into equal pieces using a sharp knife.