Method:

1. In a mixing bowl, take refined flour. Add water in small parts and stir to dissolve lumps first.
2. Now add more water and prepared a smooth and thin consistency batter for making the wrappers. Cover the batter and keep aside for an hour to rest.
3. Heat 1 tbsp oil in a wok or pan and add green chilly, ginger, chopped cabbage and paneer. Saute for few minutes.
4. Now to the veggies ass black pepper, red chilly powder, ajinomoto, soya sauce and mix everything really well. Stuffing is ready.
5. Preheat a non stick tawa and evenly spread some oil over it. Then pour 1 tsp batter over the tawa and spread it evenly in circular motion. Keep it thin.
6. Keep the flame low to roast the wrapper. When you see change on the surface of the wrapper and it starts separating from the corners, take it off tawa and place on a greased plate.
7. Then top up the wrapper with 2 tsp stuffing, vertically. Fold the wrapper from both sides, covering the stuffing.
8. Fold from top and bottom as well to make a roll. Keep this roll aside over a plate and likewise prepare the rest.
9. To shallow fry, heat 1 tbsp oil on a wok or pan and slide 2 spring rolls to it. Fry till brown and crispy from all sides.
10. For deep frying the rolls, take enough oil in a wok. Then slide 2 or as many rolls as possible in hot oil and fry till golden brown in color and crispy.
11. Drain out the fried spring rolls on kitchen paper towels to remove excess oil and similarly fry the rest as well.
12. Lip smacking and crispy gold brown veggie spring rolls are ready. Serve steaming hot with any Indian dip or chutney like green coriander chutney, tomato sauce or any other chutney as desired.