( MAKES 10 approx )
Photo by Tamara West
A deep fryer is good for spring rolls but not essential, they will still fry well in a wok or large pan. Drain them well after frying.
|400 g||Pork mince|
|2 Tbsp||Soy sauce|
|2 tsp||Sesame oil|
|1 clove||Garlic, crushed|
|1 tsp||Ginger, finely grated|
|1 cup||Cabbage, finely chopped|
|2||Spring onions, finely sliced|
|40 g||Vermicelli, soaked in boiling water for 2 minutes|
|¼ cup||Chopped fresh coriander, leaves|
|10 sheets||Spring roll wrappers|
|5 cm||Oil, for frying|
- Mix pork mince, soy sauce, sesame oil, garlic and ginger. Fry over a high heat until meat is golden and cooked through.
- Allow meat to cool and then mix through carrot, cabbage, spring onion, drained vermicelli and coriander leaves.
- Place mixture along the edge of each spring roll wrapper. Fold in the edges and roll into a rectangular parcel.
- Heat 4 to 5cm of oil and fry spring rolls in batches. Drain on paper towels and serve with sweet chilli dipping sauce.