Marinate for 1 hour. Cut sheets of nori into quarters. Lay a spring roll skin on your counter with a corner facing you. Top with a sheet of nori placed at right angles to the wrapper.

Fill a 9 x 9 casserole dish 1/3 of the way up with water. One at a time soak the Spring Roll skin in the casserole pan for about 15 seconds flipping once, When it is not stiff but still workable ...

Place some of the filling a little above the centre of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom.

Place one spring roll wrapper in a skillet and spoon beef and egg mixture evenly over the surface. Place the remaining spring roll wrapper on top. Fry until the bottom wrapper is beginning to brown ...

Australia’s first spring roll was the deep-fried, Chinese variety, dipped in sweet and sour sauce at your local Chinese restaurant, and still a mainstay of suburban fish and chip shops. We loved ...