Ingredients
The following ingredients have 16 Servings
- 600 g pork mince
- 3 garlic clove
- 1 tbs ginger coarsely grated
- 2 1/2 tbs light soy sauce
- 3 tsp sesame oil
- 3 tbs vegetable oil
- 3 cup Chinese cabbage finely shredded
- 1 cup spring onion thinly sliced
- 2 carrot julienned
- 225 g canned water chestnut cut into pieces drained
- 4 tsp cornflour
- 3 tbs water
- 250 g spring roll wrappers thawed
- 1 vegetable oil
- 1/2 cup sweet and sour sauce *to serve
Instruction
- To make filling - combine mince, garlic, ginger, soy sauce and sesame oil in a small bowl. Mix well.
- Heat 2 tablespoons of vegetable oil in frying pan over medium heat. Add mince filling and cook until separate and brown. Transfer the mince mixture into bowl. Allow to cool.
- In same frying pan, heat some vegetable oil, and fry cabbage, onion, carrots and water chestnuts. Cook for 3 minutes, then add to mince mixture and mix all well. Taste and season.
- Place one pastry sheet on working surface with the corner pointing towards you. Brush edges with cornflour blended with a bit of water, then put in one heaped tablespoon of the mixture cross the corners. Fold in both sides and tightly roll up pastry.
- Heat oil in deep frying pan over high heat, place the spring rolls in and cook until golden brown. Leave on paper towel to take the extra oil.
- Serve hot with sweet and sour sauce or your favourite sauce.
