Pork Spring Rolls
Ingredients:
350g minced pork
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon five-spice powder
350g finely shredded chinese cabbage
4 green onions, sliced thinly
1 tablespoon soy sauce
60ml oyster sauce
1 cup tightly packed, coarsely chopped fresh coriander leaves
12 x 22cm rice paper sheets
60ml sweet chilli sauce
2 tbsp lime juice
Method:
Cook pork, garlic, ginger and spice in large non-stick frying pan, stirring, until pork is changed in colour and is cooked through.
Add cabbage, onion, soy sauce, oyster sauce and 2 tablespoons of the coriander to pan; cook, stirring, until the cabbage is just wilted.
Place one sheet of rice paper in medium bowl of warm water until softened slightly; lift sheet carefully from water, place on board, pat dry with absorbent paper. Place a twelfth of the filling mixture in centre of sheet; fold in sides, roll top to bottom to enclose the filling. Repeat with remaining rice paper sheets and filling.
Place 3-4 spring rolls in the air-fryer - ensuring that they do not touch each other - and cook for 4 mins at 200C. This is a first cook - so they won’t go golden. Turn them over and put them on a place with kitchen roll to cool down.
Whilst the spring rolls cool, mix the remaining coriander, chilli sauce and juice in a small bowl.
Put the spring rolls back in the air fryer and cook (200C) for 3-4 mins. They should become golden and crispy. Put on a plate with kitchen roll before serving along with the chilli coriander sauce.