Precook your confit duck leg or buy in from a good local delicatessen.
Defrost spring roll pastry / wrappers.
Get to work on the vegetables and finely cut up the carrots, pepper and spring onion.
Mix all of the ingredients for the filling together in a bowl.
Mix the corn flour with a little cold water until it is the consistency of single cream.
Open the spring roll package, cover with a and cover with damp towel to prevent drying out.
Place one piece of pastry on to your work surface and add 1 tablespoon of filling. Brush with corn flour mix and roll up.
Keep the prepared spring rolls covered with cling film to prevent them from drying out and splitting.
In your wok or a large heavy bottomed pan heat the oil to 160°C / 320 F using a thermometer to check.
If you do not have a thermometer have a few cubes of stale white bread to hand. Place in a bread cube in the oil if it rises to the surface and cooks to a golden brown in a couple of minutes the oil is hot enough.
Carefully slide in the 3 or 4 spring rolls, into the oil to fry. Turn occasionally to brown evenly and fry for about four minutes.
Remove carefully and drain on kitchen paper. Repeat with remaining spring rolls.