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|350 g||Pork mince|
|1 tbsp||Soy sauce|
|2 tsp||Sesame oil|
|1 cup||Mung bean sprouts|
|¼ cup||Coriander leaves|
|7 sheets||Spring roll wrappers|
- Mix pork mince, soy sauce, sesame oil, crushed garlic and finely grated ginger. Fry over a high heat until meat is golden and cooked through.
- Allow meat to cool and then mix through grated carrot, roughly chopped sprouts, finely sliced spring onion, vermicelli, soaked in boiling water for 2 minutes and coriander leaves.
- Place mixture along the edge of each spring roll wrapper. Fold in the edges and roll into a cigar.
- Heat 4 to 5cm of oil and fry spring rolls in batches. Drain on paper towels and serve with sweet chilli dipping sauce.