Instructions: Cut each spring roll wrapper into quarters. Combine water chestnuts, ginger and spring onion with sesame oil and soy sauce. Slit in oysters, turning well in seasonings.

Divide mixture evenly between spring roll squares. Roll up carefully, folding in sides to enclose filling. Brush edges with water to seal. Fry for 2-3 minutes in plenty of clean oil. Drain on crumpled kitchen paper and serve at once.

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