1 tablespoon olive oil
2 teaspoons minced ginger
500 pork mince
½ small cabbage
1 small red capsicum
6 spring onions
2 small carrots
2 tablespoons soy sauce
1 packet Spring Roll Pastry
1 (white only) egg
Directions to Cook:
Peel and grate carrot. Finely shred cabbage. Finely dice capsicum and slice spring onions.
Heat oil in a large saucepan. Add ginger and pork mince. Cook until mince is browned through. Add vegetables and soy sauce and cook over a gentle heat until all liquid is evaporated. Remove from heat and cool mixture completely.
Take pastry out of plastic wrapping and keep between a folded damp (not wet) teatowel. Remove one pastry sheet at a time. Place 2 tablespoonfuls of mixture on bottom corner of pastry sheet. Fold pastry over filling and roll up, folding sides in as you go. Brush the end with beaten egg to seal.
Repeat with remaining filling and pastry.
Deep fry in hot oil in batches until golden brown. Drain on paper towel.
Serve with your choice of dipping sauce.
TIP: I usually make fried rice with Spring Rolls so I use the yolk in the egg mix for the rice.
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