Cut all the products into thin strips. Heat a wok pan, add 3 to 4 tbsp of oil and after it heats up, fry the vegetables for about 1 minute.
Add the salt, sugar, 1 tablespoon of soy sauce and the rice wine, continue to fry for about 1 1/2 to 2 minutes. Remove from heat, drain the excess oil and allow the mixture to cool.
Cut the phyllo pastry into squares with 6″ (15 cm) sides, then put 1 tablespoon of the filling in the center of each square. Fold the edges over the filling and tuck the ends in.
Brush the top with the starch and wrap into a tight roll. Make all the rolls in this way.
Preheat a large amount of oil in the wok and pan fry the rolls in batches for about 2-3 minutes, or until golden and crispy.
Remove them with a slotted spoon and set aside on paper towels or a rack to drain the oil.
Serve hot with soy sauce.