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Available for over a year

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.