Meanwhile, grate the carrot and chop the spring onions. Drain the sweetcorn and rinse with water.
In a bowl, mix the coconut cream with the curry paste and soy sauce until well combined. Add the sweetcorn, carrot and spring onions and mix so that everything is covered in the paste.
Fill each wan-tan sheet with a teaspoon of the sweetcorn mix. Dip a pastry brush into the flour/water mix and brush the wan-tan edges with it. Fold the edges together so that the wan-tan resembles a little parcel.
Heat the oil in a wok or a deep pan. You know it’s hot enough when you dip a wooden spoon in and bubbles form around the edges. Deep-fry the wan-tans in batches of 5, for about 4 minutes each or until golden brown. Serve with sweet Thai chili sauce.