Place the spring roll sheet in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use all-purpose flour sludge to seal.

Carefully place spring rolls in the oil and cook, turning occasionally, until deep golden. Transfer to paper towels to drain.

Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce or ketchup.