Spring Rolls
500g minced pork
1 teaspoon ground ginger
1 tablespoon minced garlic
1 litre groundnut oil for frying
2 tablespoons plain flour
2 tablespoons water
150g shredded cabbage
50g grated carrots
8 spring roll wrappers
2 tablespoons sesame seeds (optional)
Season pork with ginger and garlic and mix thoroughly. Heat mixture in a medium frying pan, stirring, until pork is cooked through and no longer pink. Set aside.
In another large frying pan heat oil to about 190 degrees C or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
Lay out one spring roll skin with a corner pointed toward you. Place about 4 to 5 tablespoons of the cabbage, carrot and pork mixture on spring roll wrapper and fold corner up over the mixture. Fold left and right corners toward the centre and continue to roll. Brush a bit of the flour paste on the final corner to help seal the spring roll.
Place spring rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on kitchen roll or wire rack. Put on serving plate and top with sesame seeds if desired
You've never tasted anything until you have tasted home made spring rolls.
My son's friends Filipino mother showed me how she makes hers and she uses half pork and half beef mince. Delicious!
