Take a dinner plate and add some water to it. No enough to overflow though.
Lay one piece of rice paper on the plate then quickly flip and lay down on the other side. It should quickly become pliable.
Using a plastic or silicone cutting board, lay the wet rice paper in the center and take 1.5 Tbsp of filling from the bowl and place in the center. Spread it out into the size and shape of a finger parallel to the cutting board as you are facing it.
Fold in the left and right sides toward the center until they just meet.
Lift the bottom and fold over the center (It will look like and envelope). Make sure you are applying a little pressure to keep the roll together but not too much to tear it.
Roll the spring roller toward the top flap and it would be in the shape of a small finger sized tube. Set aside on a clean plate or cutting board. Avoid wooden cutting board as the wet rice paper will stick. They will also stick together so avoid letting them touch.
Once all the rolls are made, add enough canola or peanut oil to a skillet on medium heat so the depth is about half the thickness of your rolls.
Once the oil hits 325°F, fry the rolls on both sides in batches of 3 or 4 until golden brown.