Finely shred the carrot, celery, chillies, spring onion and half the herbs.
Combine all the sauces and pour half over the chopped vegetables then mix in the minced beef. The remainder of sauce mix will become the dipping sauce.
Add bean sprouts, water chestnuts and bamboo shoots, and massage the spring roll filling until its well mixed.
Place a small amount of mix onto the spring roll pastry and roll it up then seal with egg wash.
Deep fry at 180 degrees until golden and crispy.
Serve with the remaining herbs, lettuce and dipping sauce.
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