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Ingredients:
( Serves approximately 24 spring rolls )
Filling:
• 250g Pork Mince chopped/bashed down again with a meat cleaver or strong knife.
• Half a bag of 225g Frozen king prawns ( defrosted ) and then chopped as fine as you can get them. - These are still great flavour to fresh but cheaper in price.
• 1/2 227g tin of water chestnuts chopped
• 1-2 carrots depending on size, into strips using a veg peeler.
• 2-3 leaves of Chinese cabbage/lettuce or you could use pak choi shredded.
• 2-3 spring onions finely chopped
• 2 cloves of garlic finely chopped
• 2 thumbnail size amounts of fresh ginger grated
• 1 tsp of Chinese five spice
• a handful of fresh coriander chopped
• a good pinch of caster sugar
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce.
- 1 packet of spring roll wrappers/pastry, defrosted. ( I used 250g weight ones but any other size, you can cut them down.
- 1ltr bottle of vegetable oil or groundnut oil.
- 2 tbsp of cornflour mixed with a little water for your "Glue"
- A wok to deep fry in!

Method:
• Place a damp towel over your spring roll pastry to keep them moist.
• Put all ingredients for the filling into a mixing bowl and mix through.
• Heat your oil in the wok. Pop in a piece of bread to see when it is ready for deep frying.
• Onto a plate take two of your wrappers and place the square into a diamond shape, so as a corner is facing you.
• Take a tablespoon of your mixture and place it in the centre of your parcel, making a rectangular shape.
• Fold the corner into the middle which is nearest to you, then fold in the outer corners to the centre of the spring roll. A bit like an envelope.Tuck in and roll to the centre. Place some of your cornflour mixture around the top corner to form a " glue" and roll into your spring roll.
• Pop into hot oil and cook for about 5-7 minutes or until golden brown.
• Take out with a slotted spoon and drain onto kitchen paper.
• Simply serve with a dipping sauce of your choice.