20 spring roll wrappers (approx.) - I use 15x15cm square
1. In a bowl, add garlic, squid, mushrooms, leek and all ingredients A. Mix well.
2. Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
3. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :). Place the rolls gently in the oil and cook from both sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
4. Make the sauce In a small bowl, add all the sauce ingredients and mix.