Turn the spring roll wrappers to form a diamond shape. Spoon some of the filling towards the middle bottom of the diamond. Fold in the bottom over the filling ensuring there are no air pockets and then fold the 2 sides in. Mix together a little corn starch and water. Dab a little cornstarch mix on the top of the spring roll corner and roll up to seal.
Heat the oil in a deep-sided pot to roughly 180’c. Alternatively drop a little of the filling to test when the oil is ready. The filling should sizzle and bubble. Fry until golden. Serve with fresh greens and dipping sauce.
To make the sauce, simply mix all the ingredients and season to taste. Remember the fish sauce is quite salty so taste before adding salt, you may not even need to add.