Name: Spring rolls with chilli and lime sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: Spring rolls; 500 gram pork mince; 1 1/2 cup cabbage, finely shredded; 227 gram can water chestnuts, drained, finely chopped; 1 onion, finely chopped; 1/4 cup coriander, chopped; 1 small red chilli, finely chopped (or 1/2 teaspoon sambal oelek); 2 garlic cloves, crushed; 1 teaspoon ginger, finely grated; 20 sheets 12.5 x 12.5 cm spring roll pastry; vegetable oil for deep frying; Chilli and lime dipping sauce; 1/4 cup soy sauce; 1 lime, juice; 1 small red chilli, finely chopped; 1/2 teaspoon finely grated ginger

Spring rolls with chilli and lime sauce

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Makes 20 Item

Prep

25M

Cook

20M

Total

45M

Ingredients

Spring rolls

500 gram pork mince

1 1/2 cup cabbage, finely shredded

227 gram can water chestnuts, drained, finely chopped

1 onion, finely chopped

1/4 cup coriander, chopped

1 small red chilli, finely chopped (or 1/2 teaspoon sambal oelek)

2 garlic cloves, crushed

1 teaspoon ginger, finely grated

20 sheets 12.5 x 12.5 cm spring roll pastry

vegetable oil for deep frying

Chilli and lime dipping sauce

1/4 cup soy sauce

1 lime, juice

1 small red chilli, finely chopped

1/2 teaspoon finely grated ginger

Method

1.In a medium bowl, combine pork, cabbage, water chestnuts, onion, coriander, chilli, garlic and ginger.

2.Working with one pastry sheet at a time, place two tablespoons of filling along one corner. Brush edges lightly with water. Fold in sides. Roll up tightly as a parcel to enclose filling. Repeat with remaining pastry and filling.

3.To make Chilli and Lime dipping sauce; in a small bowl combine all ingredients.

4.Heat enough oil for deep-frying in a wok or large saucepan on medium, until a cube of bread sizzles as soon as it is added.

5.Deep-fry spring rolls in batches of 4 or 5 for 5-8 minutes, until golden and cooked through. Remove with a slotted spoon. Drain on paper towel. Serve with dipping sauce.

When deep frying, so not fill your pan more than about half way.
Note

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