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- 300 g ground Pork
- 2 tablespoons soy sauce
- 1/4 teaspoon pepper
- 1 teaspoon Sugar
- 1 tablespoon sake or dry sherry
- 1 egg, beaten
- 2 teaspoons sesame oil
- 300 g finely grated cabbage
- 4 spring onions, finely chopped
- 20-25 egg roll wraps (I use Blue Dragon brand)
- 1 tablespoon vegetable oil
Mix the Pork, soy sauce, pepper, Sugar, sake, egg, sesame oil, cabbage and green onions in a bowl.
Refrigerate for one hour.
Take a wrapper and prepare according to instructions (mine require soaking for 20 seconds) until soft and pliable.
Take a bit of Pork and roll it into a ball, about the size of a golf ball or just slightly smaller.
Put it in the centre of the wrapper and fold the wrapper around until the Pork is covered and you have a neat little parcel.
It may flatten out into little patties as you fold the wrapping around the Pork.
Continue until all the wrappers are filled.
Heat the oil in a non-stick frying pan.
Fry the spring rolls until they are brown and crispy on both sides.
Serve immediately, with some soy sauce mixed with chilli oil for dipping in.