(makes 15)

Ingredients
spring roll wrappers
vegetable oil
Filling
250g of minced pork
2 carrots, peeled and grated
100g of shiitake mushrooms, chopped
60g of vermicelli noodles, cooked
2 spring onions finely sliced
100g bean sprouts
1 egg lightly beaten
2 tsp oyster sauce
2 tsp soy sauce
1 tsp sesame oil
1/4 tsp sugar
salt and pepper
Dipping Sauce
50ml soy sauce
50ml rice vinegar
sriracha

Method

Mix all the spring roll filling ingredients.

Put a spring roll wrapper on the table, a corner facing you.
Put about 2 tablespoons of the filling in the centre and fold the bottom corner up over the filling.
Fold the right and left corners over the filling, and then roll the bottom with the bulk of the filling up, forming a spring roll.

Heat an inch of vegetable oil in a large frying pan on medium-high heat (you don’t want the oil too hot).

Mix the dipping sauce ingredients in a ramekin or serving dish.

Shallow fry the spring rolls until golden brown.  Turn to make sure they are even all over.

Serve hot with dipping sauce.