Spring rolls

Ingredients

• spring roll sheets
• 500 g lean pork mince
• 2 carrots
• 100g mushrooms
• ¼: small cabbage or ½: bunch silverbeet
• ½: bunch spring onions
• dried oregano and basil
• soy sauce
• olive oil and sesame seed oil
• water

Method

1. Fry pork mince in hot frying pan with a little bit of olive oil and sesame seed oil.
2. Add dash of soy sauce and pinch of dried oregano and basil.
3. Finely slice spring onions, mushrooms and cabbage/silvebeet. Grate carrots.
4. Add mushrooms, carrot, cabbage/silverbeet stalks. Simmer for ten minutes.
5. Add spring onions and silverbeet leaves. Simmer for another five minutes.
7. Place two sheets of spring roll sheets together. Place three tbsps of pork and vegetable mixture diagonally across the sheets (about a third of the way from the corner) and roll it up! Seal it using a bit of water.
8. Deep fry in hot oil until golden brown.

Notes

• These are large spring rolls and one to two is plenty for a meal.
• If making baby spring rolls, use one spring roll sheet and one a half tbsps of mixture.
• Eat rolled up in lettuce leaves.