Secondly, prepare corn flour and maida slurry by mixing 1 tsp of corn flour, 1 tsp of all-purpose flour (maida), and 2 tbsp of water without forming any lumps.
Whisk very well to make a thick paste without any lumps.
After that, take the spring roll pastry sheet and place it on a flat plate.
Further, Place approximately 1 tablespoon of the veg noodles stuffing on the corner near you.
Spread the veg chow mien stuffing in an elongated shape.
After that, pull and fold over the corner tightly till it reaches half the spring roll pastry sheet.
After that, fold over the sides like an envelope leaving no air pockets or space as spring rolls absorb oil.
Now, apply a little bit of cornflour and maida paste around the corners and seal the edges.
Prepare all the spring rolls in the same way.
Further, roll tight making sure the noodles spring rolls have secured well.
After that, deep fry the spring roll till they turn golden brown and stir occasionally.
Once the veg noodle spring rolls turn golden brown, drain them over absorbent paper.
Finally, serve these hot, delicious, and crispy spring roll noodles with sweet chili sauce.