Spring rolls

NZ Woman's Weekly 5/6/2009

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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.

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