Tofu and vegetable spring rolls

½ cup tofu, bean curd
1 medium carrot, grated
1 medium green capsicum, cut into thin strips
¼ small cabbage, shredded
2 tablespoons oil + to deep fry
1 medium onion, sliced
2 spring onions, sliced with few greens
½ cup bean sprouts
Salt to taste
¼ tsp white pepper powder
2 tsp red chilli paste
8 spring roll wrappers
2 tbsp cornflour

Slice the tofu. Shred roughly. Heat oil in a pan. Add onion, spring onions, carrot, green capsicum, cabbage, bean sprouts, salt, white pepper powder and red chilli paste. Sauté and toss. Add tofu, mix and transfer into a plate to cool.
Take the spring roll wrappers. If they are too big, cut each into two.
Dissolve cornflour in little water to make a paste.
Put the stuffing on one side of the wrapper and roll. When half rolled apply cornflour paste and fold in the sides and roll again. Apply cornflour paste again at the end and seal.
Heat sufficient oil in a wok and deep fry the spring rolls till golden and crisp.
Drain and place on an absorbent paper and serve hot.