Spring Rolls

The recipe

Instructions

1. 1
   Shred the cabbage and grate the carrots. Heat 1 tbsp oil in a wok, brown pork mince 4 minutes.
2. 2
   Add garlic, ginger, then vegetables. Stir-fry 3 minutes until softened. Add soy and oyster sauce. Cool 10 minutes.
3. 3
   Lay a wrapper diagonally. Place 2 tbsp filling near one corner. Fold corner over, fold sides in, roll tight.
4. 4
   Seal the final corner with a dab of water. Repeat with all wrappers.
5. 5
   Heat oil to 180°C. Fry rolls in batches for 3 minutes until deep golden. Drain on paper. Serve with sweet chilli sauce.

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