Recipes

Instructions

1. Start by preparing your spring roll wrappers (these could also be bought ready-made). Sift the four into a medium bowl and make a well in the centre – add the water and egg into the well. Beat until a dough has formed and then knead until elastic. Cover and chill in the fridge over night.
2. When ready to start making the spring rolls, roll out the dough on a floured surface. Cut into equal sized squares (you should get roughly 12) and the roll out each one until very thin. Pop back in the fridge until you need them.
3. Preheat oven to 220ºC.
4. Place the pork in a medium frying pan and cook on a medium heat until browned. Then remove from heat and drain off excess fat or liquid.
5. In a medium bowl, mix the pork, cabbage, carrot, spring onion, coriander, sesame oil, oyster sauce, ginger, garlic and chillies. Mix the cornflour and water in a separate, small bowl.
6. Take the spring roll wrappers from the fridge and place approximately 1 tablespoon of the pork mixture in the centre of each. Roll the wrapper around the mixture, folding edges inward to close. Wet your fingers with the cornflour and water mixture, and brush the wrapper seams to seal.
7. Arrange spring rolls in a single layer on a medium baking sheet and brush with vegetable oil. Bake in the oven for 20 minutes or until lightly browned. For extra crispy spring rolls, turn after 10 minutes.
8. Place a generous helping of Lactofree soft white cheese in a bowl and cover with sweet chilli sauce. Serve as a dip with your spring rolls!