For the spring rolls:
Take 2 spring roll wrappers and lay 1 on top of the other Cook's Note: The extra thickness will prevent the skin from breaking. Spoon 2 tablespoons of the filling in the center of the wrapper. Brush each corner with the blended cornstarch slurry. Bring the 2 opposite side corners of the wrapper together and, keeping your finger on those edges, bring the bottom corner up towards the middle, then roll the pastry with the filling towards the top corner. Tuck the top edge in, and seal it with the cornstarch slurry. Repeat until the remaining ingredients are used up. Place the spring rolls in the refrigerator to chill until ready to fry.
Heat a wok or heavy-bottomed pan over a high heat, and fill it to a quarter of its depth with enough groundnut oil. Cook's Note: Ensure your wok is stable before deep-frying.
Heat the oil to 350 degrees F, or until a cube of bread dropped in it turns golden brown in 15 seconds.