Mix maida, salt and oil together. Add warm water gradually and make a smooth and pliable dough. Dip a cloth in water and squeeze well. Cover the dough with the moist cloth and keep it aside for half an hour. Divide the dough into 4–6 equal parts. Roll out each part using a little dry flour if needed into a 6x6 inch square. Heat a griddle (tawa). Place a hot chapati press on the tawa. Take the chapati on the tawa for 5–6 seconds. Turn it over and cover it with the press for another 10–15 seconds. Peel off the two layers of chapati. Remove it from the tawa. Keep the warm tortillas wrapped in a thick napkin or foil. Note: Do not overcook wrappers, otherwise they would not remain soft and roll well. Always stack in a thick cloth napkin or in foil to keep them soft.

Heat the pan with 1 tbsp of olive oil. Add finely chopped garlic. Sauté for 30 seconds. Add sliced onions and stir till soft. Add green chillies and ginger-garlic paste. Stir and cook for 1 minute. Add carrot juliennes only. Add carrots and cook for 1–2 minutes. Add cabbage and stir for 1–2 minutes. Add capsicum and stir for 1 minute. Add soya sauce, salt and pepper and toss it well. Now transfer filling in a plate and let it cool.

Take one wrapper and place some filling on one side. Fold the wrapper and seal the edges with the maida paste. Brush the rolls with maida mixture and keep covered for 10–15 minutes. Dip the rolls in a tray for 8–10 minutes.

Pre Heat Air Fryer for 5 minutes. Arrange the spring rolls in fry basket and close it properly. Keep the Air Fryer at 180° C for 15–20 minutes. Cut the fried spring rolls into pieces and serve hot with sauces.