Mix the remaining cornflour with 1 tbsp water in a small bowl. Working with one spring roll sheet at a time, put on a board at an angle, so it resembles a diamond. (Keep the other sheets covered with a tea towel.) Spoon a heaped teaspoonful of the veg in the centre of the sheet in a sausage shape. Fold the bottom corner over the filing and tuck it under. Fold in the left and right sides to neatly enclose the filling. Brush a little of the cornflour mixture over the top corner, then roll up from the bottom to seal. Put on a tray and brush with a little of the vegetable oil. Continue until you’ve assembled all the spring rolls.
