Pork Spring Rolls

Great finger food for a gathering. Serve with sweet chilli sauce, soy sauce. I have found that if you want to make them the day before, they will soften up, just pop them in a medium heat oven for about 20 minutes and they will be nice and crispy. To make this easy, chop all ingredients in a food processor.

• Ready In: 1 hr
• Yields: 20 spring rolls

Ingredients

• 500  g  pork mince
• 1 1⁄2 cups Chinese cabbage, finely shredded
• 225  g water chestnuts, drained and finely chopped
• 1  onion, finely chopped
• 1⁄4 cup fresh coriander, chopped (cilantro)
• 1⁄2 teaspoon sambal oelek
• 2  garlic cloves, crushed
• 1  teaspoon fresh ginger, grated
• 20 (12 1/2cm)  spring roll wrappers (thawed)
•  deep frying oil

Directions

1. Mix together, in a large bowl, pork mince, cabbage, onion, coriander, sambal oelek, garlic and ginger.
2. Using one spring roll sheet at a time, place approximately 2 tablespoons of mix just in from one corner.
3. Brush edges with water, fold over corner near mix, then 2 outside corners. Roll up fairly tightly to enclose filling.
4. Repeat with the rest of the spring roll sheets.
5. Heat oil in wok or deep fryer. (It will be hot enough when a cube of bread sizzles when added.).
6. Deep-fry spring rolls 4 or 5 at a time for 5-8 minutes or until lightly golden.
7. Remove with slotted spoon and drain on paper towel.
8. Serve immediately with your choice of dipping sauce.