Step 1: Prepare the Filling
Heat 1 teaspoon oil in a pan. Add finely chopped garlic and sauté for a few seconds. Add grated beetroot and carrots. Cook on medium flame for 3–4 minutes until slightly soft but not mushy. 

Step 2: Season the Filling
Add black pepper, a pinch of salt, and a little lemon juice for freshness. You can also add a pinch of roasted cumin powder for extra flavor. Mix well and let the mixture cool completely. 

Step 3: Prepare the Wrappers
Place a spring roll sheet on a flat surface. Add 1–2 tablespoons of the filling in the center. 

Step 4: Roll the Spring Rolls
Fold the bottom edge over the filling, fold both sides inward, and roll tightly. Seal the edges using a flour-water paste. 

Step 5: Cooking Options 

• Baking: Preheat oven to 180°C and bake for 15–20 minutes until crispy. 
• Air Frying: Air fry at 180°C for 10–12 minutes. 
• Shallow/Deep Frying: Fry on medium heat until golden and crisp. 

Step 6: Serve
Serve hot with mint chutney, yogurt dip, or light garlic sauce.