Mix together all the ingredients except the wrappers and cooking oil.
Take a heaping tablespoonful of the mixture, wrap and seal (see how to wrap spring rolls). You may use egg wash to seal them or, if the wrappers are very fresh and soft, moistening the edges with a little water should be sufficient.
Repeat until all the filling mixture is wrapped.
Heat the cooking oil in a wok or frying pan. There is an ideal temperature for frying spring rolls so that they cook within minutes and they don’t soak up oil unnecessarily. Ideally, the filling should be cooked by the internal steam generated rather than by direct contact with the hot oil. There are many ways to test the temperature. Some cooks dip a wooden chopstick in the oil and if tiny bubbles appear, the temperature is right. Others drop a piece of spring roll wrapper in the oil. If it darkens within seconds, the oil is too hot; if the piece of wrapper sinks to the bottom of the pan, the oil is not hot enough. Me? I place my hand, palm down, about six inches above the surface of the oil and measure the temperature that way. I didn’t always do it that way but, after frying spring rolls for too many years, I’ve learned that it is the most accurate technique. For me, at least.
Fry the spring rolls, in batches if your wok or frying pan is not large enough, making sure that the pan is not overcrowded and the spring rolls can be rolled in hot oil easily. Scoop out as they brown. Serve immediately.