Chunky spring rolls (makes 12 approximately)

Ingredients:

• cooking oil
• 50 grams chopped shallots
• 1 clove crushed garlic
• 450 grams minced pork
• 150 grams prawns (shelled, cooked and chopped)
• 150 grams finely chopped carrots
• 100 grams water chestnut (drained and chopped)
• 1 tablespoon soy sauce
• salt and pepper to taste
• 1 pack frozen spring roll pastry wraps (approximately 250mm square)

Method:

Heat 1 tablespoon cooking oil in a large frying pan

Saute the shallots and garlic in the hot oil until golden brown

Add the minced pork and fry for 3 minutes or until the mince is browned

Add the carrots and water chestnut and cook for a further 3 minutes

Add the soy sauce and prawns, stir, cook for a further 2 minutes

Season with salt and pepper

Remove from the heat and allow to cool

While waiting for the filling to cool defrost the spring roll pastry wraps

When both are ready place 1 heaped tablespoon or approximately 100 grams of filling onto the pastry wrap

Roll the wrap around the filling to form a parcel and secure with a little water

Continue until all the filling mixture is gone

Chill the spring rolls before cooking

Deep fry spring rolls over a medium heat or until golden brown and crispy

Drain into paper towel and serve hot with your choice of chilli sauce

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