Peel the bottom half of the asparagus spears and slice them diagonally. Julienne the carrot.

Season the beef with salt and pepper, and massage the seasoning into the meat.

Heat sesame oil in a pan over medium heat. Add the beef and stir-fry until the color changes. Add the asparagus and carrot, and stir-fry until softened. Push the mixture to the side and blot excess oil with a paper towel. Add the sauce ingredients and simmer while stirring. Add the cornstarch mixture and stir until thickened. Let cool.

Place the filling onto the spring roll wrapper and roll tightly. Seal the edges with the flour-water paste. Repeat to make 6 rolls.