Cut the fillets into quarters. Chop the
spring onions finely and mix with salt, sugar, corn flour, soy sauce,
sherry and egg. Beat well. Dip the fish pieces into the egg mixture
and then in the walnuts. Cut each piece of ham in quarters and place a
quarter on each piece of fish. Roll up and secure with a cocktail
stick. Heat up oil in pan and deep fry in the hot oil until golden.
Drain well on absorbent paper. Serve hot.