Pork Spring Rolls

• 500 g pork mince
• 1 1/2 cups Chinese cabbage, finely shredded
• 225 g water chestnuts, drained and finely chopped
• 1 onion, finely chopped
• 1/4 cup fresh coriander, chopped (cilantro)
• 1/2 teaspoon sambal oelek
• 2 garlic cloves, crushed
• 1 teaspoon fresh ginger, grated
• 20 (12 1/2 cm) spring roll wrappers (thawed)
• deep frying oil

1. Mix together, in a large bowl, pork mince, cabbage, onion, coriander, sambal oelek, garlic and ginger.
2. Using one spring roll sheet at a time, place approximately 2 tablespoons of mix just in from one corner.
3. Brush edges with water, fold over corner near mix, then 2 outside corners. Roll up fairly tightly to enclose filling.
4. Repeat with the rest of the spring roll sheets.
5. Heat oil in wok or deep fryer. (It will be hot enough when a cube of bread sizzles when added.).
6. Deep-fry spring rolls 4 or 5 at a time for 5-8 minutes or until lightly golden.
7. Remove with slotted spoon and drain on paper towel.
8. Serve immediately with your choice of dipping sauce.

chinese cabbage, water chestnuts, onion, fresh coriander, sambal oelek, garlic, fresh ginger, spring roll wrappers, frying oil

Taken from www.food.com/recipe/pork-spring-rolls-232470 (may not work)