1 packet of spring roll wrap (50 papers) - used 12.5cm x 12.5cm
1. In a medium bowl, add all the ingredient A and add B for the seasoning. Mix well to combine evenly. Make the glue: In a small cup, add flour and water (for the glue) and mix well. Set aside.
2. Place the filling mixture near the top edge of the spring roll wrapper and roll them up tightly. Dab a little glue mixture along the edges to seal. Repeat until you finish the filling mixture.
3. Pour enough oil in a wok or large saucepan and heat on medium-high until hot - stick a bamboo chopstick in, if the bubbles appear, it's hot enough. Place the rolls gently in the oil and cook bothside, turning occasionally, until nicely golden evenly. Transfer them to a plate lined with paper towels to drain excess oil.