Prepare the vegetables by shredding them into similar sizes as the bean sprouts.

Heat 2 tablespoons of vegetable oil in a wok.

Stir-fry the shredded vegetables for 1 minute.

Add salt, sugar, light soy sauce, and rice wine to the vegetables.

Continue stir-frying for 2 minutes more.

Drain the vegetables and allow them to cool.

Cut each egg roll wrapper in half diagonally.

Place 1 tablespoon of the vegetable mixture one-third of the way down the wrapper, with the small tip of the diagonal pointing away from you.

Fold the wide edge of the wrapper over the filling and roll once.

Fold in the sides of the wrapper.

Roll the wrapper away from you one more time.

Brush the upper edge of the wrapper with cornstarch paste to seal it.

Finish rolling the spring roll tightly.

Sprinkle flour on a baking sheet and place the spring rolls there, flap side down, to prevent sticking.

Heat oil in a wok or fryer until hot, then reduce the heat to low.

Fry the spring rolls in batches, ensuring not to overcrowd, until golden and crispy, about 2-3 minutes.

Remove the rolls from the oil and drain on paper towels.

Serve hot with soy sauce or other dipping sauces.