- 12 Spring roll or wonton wrappers, 12.5 cm square
- Peanut oil or vegetable oil for frying
- 30g bean sprouds
- 2 Shallots
- 1 tablespoon soy sauce
- 125 g pork mince
- 1/4 small cabbage, chopped thin
- 1 tablespoon cornflower
- 1 teaspoon seasame oil
- 1/2 teaspoon garlic
METHOD
- To make filling, place pork, sprouts, cabbage, shallots, cornflour, soy sauce and sesame oil in a bowl and mix to combine.
- Place a tablespoon of filling in the middle of each wrapper, fold one corner over filling, then tuck in the sides and roll up. Seal with water.
- Heat oil in a large saucepan or wok, until a cube of bread browns in 50 seconds, and cook a few spring rolls at a time for 3-4 mins or until golden.
- Drain on paper towel and serve.
