2 Tbsp sesame oil
350 gm pork mince
4 small carrots
2 cups cabbage
2 cloves garlic
1 small onion, diced
Thumb-sized piece of root ginger
Small handful of chopped coriander leaves
200 gm frozen pre-cooked shrimps
20 pack of pre-rolled spring roll wrappers (available in the frozen aisle of many supermarkets)Sauce:
2 Tbsp sweet thai chilli sauce
2 Tbsp soy sauce
2 Tbsp hoi sin sauce
2 tsp cornflour
Preheat oven to 200°C fan bake. Line two baking trays with baking paper.
Take spring roll wrappers out of freezer to allow them to defrost.
In a food processer, pulse the carrot and cabbage until it is in small chunks. Alternatively grate the carrots and finely slice the cabbage. Set aside.
In a fry pan, heat the sesame oil and brown the mince with the garlic. Add the onion and cook until soft. Add the ginger and carrot/cabbage mixture, and turn it through the heat for a few minutes to soften the vegetables. Meanwhile, mix the sauce ingredients together in a small bowl, and add this to the fry pan. Add most of the coriander leaves, reserving a tablespoon for the dipping sauce. Finally, add the shrimp, and toss them through the rest of the mixture.
Peel off a spring roll wrapper and put it on a flat plate. Place approximately 1.5 tablespoons of mixture on the first third of the wrapper, and spread it out across the mid section – leaving a few cms next to each edge. Fold up the bottom of the wrapper over the mixture to form a roll. Fold in both sides next, then continue rolling and place the spring roll on the baking paper with the pastry flap side down.
Bake spring rolls for approximately 20 minutes, until lovely and brown on top. Serve with dipping sauce and a side of salad or fried rice.