In a bowl, mix 200 grams of grated paneer, 1 finely chopped onion, 1 finely chopped capsicum, 1 finely chopped carrot, 1/2 cup shredded cabbage, 2 tablespoons of schezwan sauce, 1/2 teaspoon of black pepper powder, and salt to taste. Mix well to combine all the ingredients.
Take 10 spring roll sheets and place a spoonful of the prepared mixture on one end of each sheet. Fold the sides and roll tightly, sealing the edges with a paste made from 2 tablespoons of all-purpose flour and water.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide the rolls into the oil and fry until they turn golden brown and crispy. Remove the rolls from the oil and place them on a paper towel to absorb excess oil.
Cut the rolls into desired pieces and serve hot with schezwan sauce or tomato ketchup.