Cut the spring roll wrappers into quarters. Peel and dice the pumpkin into bite-sized pieces, removing seeds and pulp. Microwave the pumpkin in a heatproof container covered with plastic wrap for 3–4 minutes at 600W.

Mash the pumpkin with a fork, then mix in the butter and sugar until well combined.

Place 1/8 of the pumpkin mixture in the center of each wrapper quarter. Brush the edges with the flour-water mixture and fold into triangles. Repeat to make 8 pieces.