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 egg (white only)
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.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.