Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add chopped onions to the pan and sauté until they turn translucent.

Add the mashed potatoes to the pan and mix well with the onions.

Add salt, chili powder, garam masala, and turmeric powder to the mixture. Stir well to combine all the spices evenly with the potatoes.

Add the fresh coriander leaves to the mixture and stir to incorporate.

Add grated cheese to the mixture and mix until well combined. The cheese will melt due to the heat of the potatoes.

Take one spring roll wrapper and place it on a clean surface with one corner pointing towards you (like a diamond shape).

Place a spoonful of the cheesy potato mixture in the center of the wrapper.

Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly into a cylinder shape, sealing the edges with a little water.

Repeat the process with the remaining wrappers and filling.

Heat oil in a deep frying pan or skillet over medium heat. Once the oil is hot, carefully place the spring rolls into the oil, a few at a time, and fry until they are golden brown and crispy on all sides.

Once cooked, remove the spring rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve the cheesy potato spring rolls hot with your favorite dipping sauce, such as ketchup, sweet chili sauce, or mint chutney.