Spring Rolls

Spring Rolls

2 tsp vegetable oil
250g minced pork
2 green spring onions, finely sliced
2 cups shredded Chinese cabbage
1 carrot, grated
125g can corn kernels, drained
1 cup bean sprouts
2 Tbsp soy sauce
2 Tbsp sweet chilli sauce
16 large spring roll pastries, thawed
1 egg white, lightly beaten
Cooking oil spray
Sweet chilli sauce, to serve

1. Heat oil in a wok. Add mince. Stir-fry until browned all over. Add vegetables and sauces. Stir-fry for 2 minutes, or until tender. Set aside to cool for 5 minutes. Drain liquid.
2. Place 1 heaped tablespoon of mixture along the corner of 1 pastry sheet. Brush edges with egg white. Roll up pastry from corner, folding in edges, to enclose filling. Repeat with remaining mixture. Place spring rolls on an oven tray lined with baking paper. Spray with oil.
3. Cook in a very hot oven (240C) for 20 minutes, or until golden.
4. Serve with sweet chilli sauce.

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