Lay one 5" x 5" mini spring roll pastry in front of you so that it is diamond-shaped as you down at it. Have a cup of water ready so you can seal the edge later.
Place one heaped tablespoon of filling in the centre. Fold the bottom corner up, then the sides, and then roll upwards.
Once you've rolled towards the end, stick your finger into the cup and rub it at the edge of the spring roll to seal it. Sometimes it just won't seal, so don't force it. Lay the spring roll with the edge facing down so it won't unwrap itself.
When you're done, heat up about 1/4 cup oil in a frying pan on medium heat.
Once the oil is hot enough, shallow fry the spring rolls, with the edge facing down first, and flipping it once when that side is done. Feel free to use more or less oil if necessary!