Step 1

Heat 2 tablespoon of oil in a large non-stick frying pan. Sauté onion and garlic on medium-high heat for 2 minutes or until aromatic. Add beef mince, cook, stirring with a wooden spoon to break up mince, for 3-5 minutes or until browned and cooked through. Add the beans (sliced diagonally into 3cm pieces) , celery and carrots, cook, stirring occasionally for 2 minutes. Add the potatoes (cut into 1cm cubes), soy sauce and kecap manis (sweet soy sauce). Cook for 1 minute stirring occasionally. Cover with a lid and cook on low heat for 5 minutes or until the potatoes are soft but firm. Add the bean sprout and cook for a further 1 minute. Add salt and pepper, to taste. Transfer filling to a colander to drain all the juices and let cool.

Step 2

Place 1 spring roll wrapper onto a flat surface with one corner pointing towards you. Place 2 tablespoons of filling onto corner of wrapper. Fold corner over filling, then roll up firmly, folding edges in. Brush final corner with cold water to seal. Repeat with remaining wrappers and filling.

Step 3

Heat remaining oil in a large frying pan. Cook spring rolls, in batches on medium-high heat for 3 to 4 minutes or until golden. Transfer to a wire rack. Serve with sweet chilli sauce or kecap manis.