Spring Rolls! (aka Egg Rolls)
INGREDIENTS
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1 tbsp oil
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2 garlic cloves (, finely chopped or minced)
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400 g / 13 oz pork mince ((ground pork), or chicken or turkey)
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6 dried shiitake mushrooms soaked in boiling water OR 8 fresh ((Note 1))
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1 1/2 cups shredded carrot ((1 large or 2 small))
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1 1/2 cups (heaped) bean sprouts
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1 1/2 cups (packed) shredded green cabbage ((any type is fine))
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1 tsp cornflour / cornstarch
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1 1/2 tbsp Oyster Sauce
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2 tsp soy sauce ((light or all purpose is best, dark is also ok))
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15 – 20 spring roll wrappers, defrosted (21.5 cm / 8” squares) OR 35 - 40 small spring roll wrappers (Note 2), or Egg Roll wrappers to make Egg Rolls (Note 6)
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2 tsp cornflour (for sealing rolls)
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1 tbsp water (for sealing rolls)
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Oil for frying (I use vegetable) OR oil spray for baking (I use canola)
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2 tsp cornflour/ cornstarch
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2 tbsp water
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1/2 cup apple cider vinegar
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1/3 cup brown sugar ((adjust to taste))
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2 tbsp tomato ketchup
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2 tsp soy sauce
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