400 gpork mince (ground pork), or chicken or turkey
6dried shiitake mushrooms soaked in boiling water, OR 8 fresh
1.5 cupsshredded carrot (1 large or 2 small)
1.5 cups heapedbean sprouts
1.5 cups packedshredded green cabbage
1 tspcornflour / cornstarch
1.5 tbspoyster sauce
0.5 tbspsoy sauce (light or all purpose)
spring rolls
15–20 spring roll wrappers, defrosted (21.5cm/8" squares), OR 35–40 small spring roll wrappers, OR egg roll wrappers
1 tbspwater for sealing rolls
oil for frying OR oil spray for baking
sweet and sour sauce
2 tspcornflour / cornstarch
2 tbspwater
0.5 cupapple cider vinegar
0.33 cupbrown sugar
2 tbsptomato ketchup
2 tspsoy sauce
Method
1FILLING: Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up, until it turns white.
2Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and oyster sauce, cook for 1 minute until the liquid is gone. Cool filling before using — spread on tray and refrigerate 5 minutes. Hot filling = soggy spring rolls.
3SPRING ROLL: Mix cornflour and water in a small bowl for sealing rolls. Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.
4Place the wrapper with the smooth side down. Roll up halfway, fold sides in, then finish rolling. Use a heaped dessert spoon of filling. They should be about 12cm/5" long, 2.5cm/1" wide. Seal with cornflour sludge.
5Pour enough oil in a wok or large saucepan — double the height of the spring rolls. Heat on medium-high until hot. Fry spring rolls in batches, turning, for 1 1/2–2 minutes until deep golden. Transfer to paper towels. Serve while hot with Sweet and Sour Sauce.
6SWEET AND SOUR SAUCE: Combine ingredients in small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens (about 3–5 minutes).