In a bowl, add the flour, salt, and water. Whisk until completely smooth without any lumps. The batter should be very thin. You might have to add more water.
Heat a non-stick pan over medium to low heat, add about half a soup ladle of batter and use the bottom of the ladle to spread out the batter (about 5-6 inches large) and to make sure it’s thin and evenly. It will only take half a minute or so to cook through, flip and let it cook on the other side as well. Repeat until you've used up all the batter.
In a large pan over medium to high heat, add the soy granule, water, and 1/2 teaspoon of soy sauce. Let it soak up.
Then add a bit of oil, the chopped onion, and minced garlic. Let them cook until soft.
Then add the grated carrots and chopped Chinese cabbage. Let it cook further. Mix everything together, add more soy sauce to taste.
Bringing it together
Add the filling onto a wrapper, fold in the sides, then roll them.
Heat a pan over medium to high heat, add oil and place the spring rolls with the edges down into the pan. Let them pan-fry until crispy on all sides. Enjoy them with sweet chili sauce!