Heat oil in a pan and sauté the ground paste for 1 minute. 

Add onion, carrot, and toss for 2 to 3 minutes. 

Sprinkle salt and sugar, cover and cook until just tender. 

Add the boiled peas and potatoes. 

Mix soy sauce with corn starch in a bowl and pour it over the veggies.

Stir well, and cook until the mixture thickens. 

After cooking, let it cool completely.

Whisk flour and water into a smooth paste to use as the sealing glue for the rolls.

Place a spring roll sheet on a flat surface, spoon some cooled filling in the centre.

Now, apply slurry along the edges, fold from the sides, and roll tightly. 

Repeat for the remaining sheets.

Warm up oil in a skillet over medium flame and fry the rolls in batches until they’re crispy with a golden hue. 

After frying, place them on paper towels to soak up any excess oil.