Ingredients
- 1 tablespoon oil
- 200 g pork mince
- 2 small carrots, coarsely grated
- 2 spring onions, finely chopped
- 60 g Chinese cabbage, finely shredded
- 60 g bean sprouts, roughly chopped
- 1 small red capsicum, cut into short thin strips
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- 8 large spring roll wrappers
- oil for deep frying
- soy sauce, to serve
Method
1. Heat oil in a heavy-based frying pan; add pork mince. Cook over medium heat for 5 minutes, until mince is browned and almost all the liquid has evaporated. Remove mince with a slotted spoon and set aside to cool slightly.
2. Place vegetables, garlic and ginger in a large mixing bowl; use hands to combine thoroughly. Transfer to frying pan and stir-fry for 2 minutes until soft. Combine vegetables and mince in large bowl; mix well.
3. Working one at a time, place spring roll wrapper diagonally on work surface. Place about half cup of mixture across front half of wrapper, fold the corner closest to you back over filling. Tuck in sides and roll up. Moisten corner with water to secure. Repeat with remaining filling and wrappers.
4. Heat oil in a medium heavy-based pan. Gently lower spring rolls into hot oil. Cook over medium-high heat for 1–2 minutes or until crisp and golden. Cook only one or two at a time. Carefully remove with tongs or slotted spoon. Drain on paper towel; serve spring rolls hot, with soy sauce to dip them into.
