Food Academy - Spring Rolls

Soften up the spring roll wrapper in some warm water before placing on a bench and rolling. You can either eat them fresh or deep fried.

A little bit of chilli in the meat mix would have been nice too.

Spring Rolls

1 cup pork/lamb mince
1 tbsp soy sauce
2 tsp sesame oil
2 cloves garlic, crushed
1 tsp finely grated ginger
1 carrot, grated
1 cup loosely filled mung bean sprouts, roughly chopped
2 spring onions, finely sliced 
40g vermicelli, soaked in boiling water for 2 minutes
1/4 cup coriander leaves
Spring roll wrappers
oil for deep frying

1. Mix pork mince, soy sauce, sesame oil, garlic and ginger. Fry over a high heat until meat is golden and cooked through.

2. Allow meat to cool and then mix through carrot, sprouts, spring onion, vermicelli and coriander leaves.

3. Place mixture along the edge of each spring roll wrapper. Fold in the edges and roll into a cigar.

4. Heat 4 to 5cm of oil and fry spring rolls in batches. Drain on paper towels and serve with sweet chilli dipping sauce.