In a large mixing bowl combine boiled sweet corn kernels, shredded mozzarella cheese, finely chopped green chili, and finely diced green bell pepper and mix well until evenly combined.

Add salt, dried oregano, garlic powder, and black pepper and mix thoroughly until all seasoning is evenly distributed throughout the filling.

Add chopped fresh cilantro and cornstarch and mix firmly until filling holds together when pressed and all moisture is absorbed — filling should be cohesive and scoopable.

In a small bowl whisk together 2 tablespoons cornstarch and 3 tablespoons water until completely smooth to make the sealing slurry and set aside.

Keep spring roll wrappers covered with a damp paper towel while working to prevent drying and cracking.

Lay one spring roll wrapper flat in a diamond orientation with one corner pointing toward you.

Place 2–3 tablespoons of filling on the lower third of the wrapper — do not overfill.

Fold the bottom corner up tightly over the filling, fold both side corners inward toward the center pressing firmly, then roll upward tightly toward the top corner.

Brush cornstarch slurry generously along the final top corner and all edges then press firmly to create a complete secure seal — ensure full contact of slurry with wrapper.

Repeat rolling and sealing process with all remaining wrappers and filling.

Heat neutral oil in a deep skillet or Dutch oven to 350°F–375°F — test by dipping a wooden chopstick into oil and confirming steady small bubbles form immediately.

Carefully lower 3–4 spring rolls into hot oil at a time — never overcrowd the pan.

Fry for 3–4 minutes turning gently with tongs until evenly golden brown and crispy all over with a slightly blistered bubbly surface.

Remove with tongs or slotted spoon onto a wire rack or paper towel-lined plate to drain excess oil.

Allow oil to return to 350°F–375°F between each batch before frying the next round.

Serve immediately while wrapper is at peak crunch and mozzarella inside is fully melted and stretchy.