Fried Spring Rolls

Method

Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium heat. Add the minced pork and stir-fry until cooked through, breaking it into small pieces. Add the garlic and ginger, cooking for one minute until fragrant, then add the shredded cabbage and carrot, stirring constantly for 2-3 minutes until softened. Stir in the spring onions, fish sauce, soy sauce and sesame oil, then transfer the filling to a bowl and allow to cool completely. Place one spring roll wrapper on a clean surface in a diamond orientation, add approximately 1 tablespoon of filling in the centre, fold the bottom corner over the filling, fold in the two side corners, then roll tightly whilst brushing the top corner with water to seal. Heat the vegetable oil to 180 degrees Celsius in a deep pan or wok, then carefully fry the spring rolls in batches for 2-3 minutes until golden brown and crispy, turning occasionally. Drain on absorbent paper and serve hot with sweet chilli sauce or fish sauce dipping sauce.