40 spring roll wrappers (approx.) - I use 15cm x 15cm square
For the glue
1 tbsp plain flour or cake flour (T45) - dissolve in 2 tbsp water
1. Add all the ingredient A into a bowl and knead it until well combined and sticky.
2. I have 2 different ways for wrapping. Method shown on the second picture goes like this : Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll 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 in a bamboo chopstick, if bubbles appear, it's hot enough :) Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.