My favourite spring rolls, the best in town, could be found in a suburban Japanese / Korean restaurant quite close to home. It's delicious because it tastes like what most doting grandmas or mums would cook for their loved ones on a cold evening or just for snacks to satisfy hunger panks and cravings. No excessive use of salty minced meat, spices and green peas (no-no, that's for curry puffs and samosas only).
Filling : cabbage, carrot, shitake mushroom, yam bean (if available), prawn (can be raw), minced meat (preferably steamed cooked or stir fried beforehand)
Herbs : coriander and spring onions (optional)
Seasoning : soy sauce, pepper, oyster sauce
Assembly : Put filling in an elongated fashion about 1/3 way of the spring roll pastry end
(The wrapper should be softened from frozen pack and covered with a damp cloth to prevent drying up).
Roll from one side, Fold the flaps on the adjacent two ends. Continue rolling lengthwise.
Cooking : Heat up vegetable oil till 160 degrees Centrigrade. Fry spring rolls on both sides for 3 minutes or till golden and crispy. Place cooked spring rolls on blotting paper to absorb excess oil before serving.
Dipping sauces : worchestershire and sweet chilli
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