Soak the spring roll wrappers - 2 together - in water. Grease ramekins. Saute chopped meat, onion, tomato until brown, add about 1 cup of water. Let simmer for 10 mins or so, seasoning to taste. Spoon a little of the liquid into a cup and mix with tapioca flour to form a paste, then add to the mix, stirring well.
Lift wrappers when fully soaked (draining off the water) and place into ramekin like you would with pastry, the extra draping over the outside.
Fill halfway with meat mixture, then fold spring roll wrapper over the top, over-lapping each fold as you work your way around the circle. Bake in moderate oven for approx. 30 mins, making certain you place ramekins on baking tray in case the filling boils over.
Wait til the ramekins are cool to the touch to remove pies.