Heat 1 tbsp. oil in a pan and stir-fry cucumbers, carrots and chestnuts. Add seasoning mix and softened vermicelli. Cook until heated through. Set aside to cool.
Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers. Seal with flour batter.
Deep fry the spring rolls in heated 5 tbsp. oil until golden brown. Drain. Serve with dipping sauce.