- 2 tsps oil (canola or sesame)
- 150g pork mince
- 1 Tbsp grated/minced fresh ginger
- 1/2 tsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp sweet chilli sauce
- 3 cups cabbage (chopped)
- 1 carrot (grated)
- 1 Tbsp cornflour
- 1 C mung bean sprouts
- 1 Tbsp coriander (fresh, chopped finely)
- spring rolls wrappers
Preheat oven to 200 degrees celsius.
Heat the oil in a frying pan and cook the pork mince until lightly browned. Add the ginger and garlic and fry for a further minute.
Add the soy and sweet chilli sauces, cabbage and carrot to the pan, cooking until the vegetables soften.
Mix the cornflour in a cup with a little water to form a paste and stir this through the pork and vegetables. Lastly add the mung bean sprouts and coriander to the pan.
Take a spring roll wrapper and spoon some mixture along the centre. Fold in the ends and roll up the sides to encase the filling. Repeat until all the spring roll wrappers are filled with the mixture. Brush with oil and bake for 15-20 minutes or until golden and crispy.