First, take a large mixing bowl and add the all-purpose flour or maida. Also, add the cornstarch and salt to taste.

Mix all the dry ingredients nicely.

Next, take a pan and add a tsp of oil. Grease the pan nicely and let it heat.

Let the oil heat until it smokes a little.

Now, pour one ladleful of the batter into the pan. Swirl and spread it evenly throughout.

Keep the flame on low and cook the sheet for about a minute. Make sure not to brown the sheet.

After about a minute, flip the sheet on another side. Cook this side until done and without browning.

When it is cooked properly, transfer the sheet onto a plate.

Continue to do this with the rest of the batter.

For the filling start by washing all the veggies nicely and thoroughly.

Next, peel the carrot and cut it into 1½ inch juliennes.

Chop the capsicum into small pieces and the green beans diagonally.

Peel the onion and chop it into small pieces.

Chop the cabbage finely.

Also, cut the spring onions into thin slices, and finely chop the green chilis and garlic cloves.

For the paneer, cut them into small cubes.

Soak them in hot water and salt mixture to soften them.

After 10 minutes, take them out and pat them dry.

Next, take a frying pan, add some oil, and let it heat until it smokes.

Add the paneer cubes gently into the pan and fry them lightly from all the sides. Be careful not to break them.

When the color turns a bit golden brown, transfer them onto a kitchen tissue-covered plate.

For the chicken, use the breast piece.

Wash the chicken well and then cut them into small pieces are thin strips.

Take a pan and add oil.

Heat until the oil smokes and then add the chicken pieces or strips.

Stir them well and add salt to taste and black pepper powder.

Combine everything and cook the chicken until cooked through.

When done, transfer them onto a plate for later use.

Take a kadhai or a wok and add oil.

Spread the oil throughout the wok or kadhai and let it smoke a little.

Next, add the onion and finely chopped garlic and green chilis.

Stir them until the rawness is gone and to this add 2 tbsp spring onion (keep the ½ tbsp to use later)

Keep the flame on medium and stir everything for about a minute.

Now, add the carrots, green beans, capsicum, and cabbage.

Stir everything well.

To the veggies add the vinegar, soy sauce, red chili sauce, and salt to taste.

Increase the flame to high and toss all the veggies along with the sauces. We want the veggies to soften and not soggy.

Toss and cook them for about a minute and a half and keep on stirring. Make sure not to burn them as the flame is on high.

At this point add the fried paneer or the chicken if you are using it. (Skip this step if not using).

Take a taste test and add if anything is needed.

When done, transfer them into a bowl.

When everything is prepared, assemble the spring roll.

Take an already prepared sheet and spread it on a flat surface.

Place a tbsp and half of the prepared filling on one end of the sheet leaving a bit of space at the end.

Now, roll and fold it once, and then bring in and fold the two sides of the sheet.

Get a good grip and roll the entire thing. At the end, spread some maida paste and seal everything nicely.

Do this with all the sheets and keep them aside.

Next, take a deep frying pan and add a generous amount of oil to deep fry the spring rolls.

Let the oil heat until it smokes a little.

To this, gently lower the spring rolls and fry them from all sides until golden brown. Keep the flame on medium.

Do this in batches and when done transfer them onto a kitchen tissue-covered plate. This will soak off the excess oil.

Garnish the crispy Spring Rolls with half a tbsp of spring onions and a bit of black pepper.