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.
Ingredients
| 400 g | Pork mince (Main) |
| 2 Tbsp | Soy sauce |
| 2 tsp | Sesame oil |
| 1 clove | Garlic, crushed |
| 1 tsp | Ginger, finely grated |
| 1 | Carrot, 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 (Main) |
| 5 cm | Oil, for frying |
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Directions
- 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.
