Spring Rolls

These spring rolls are a firm favourite at any party. I always keep some frozen in the freezer over the festive season, just in case!

What you’ll need

• 1/2 finely chopped cabbage

• 2 grated carrots

• 1 bunch spring onions finely chopped

• 1 green capsicum finely chopped

• 500gm chicken or pork mince

• 1 pkt 2 minute noodles

• 1/4 cup oyster sauce

• 2 pkts spring roll wrappers

• Oil for frying

• Sweet chili sauce to serve

• egg
  

Method

1. In a large bowl mix together cabbage, carrot, spring onions and capsicum.

2. Add 1 tblspn of oil to a large pan, add the chicken or pork mince, cook breaking up the mince with a fork. Once cooked through remove to a clean bowl.

3. To the same pan add the vegetable mixture, cover and gently cook, stirring occasionally till all vegetables have softened. Drain any excess moisture from the pan.

4. Meanwhile cook the  2 minute noodles according to the packet instructions, but do not add the flavour sachet. Drain well.

5. Add cooked noodles to the pan of vegetables along with cooked mince, the flavor sachet from the 2 minute noodles and the oyster sauce. Mix well. Cool.

6. Roll large tablespoons of the mixture in spring roll wrappers, seal corners with egg.

7. Deep or shallow fry in canola or vegetable oil. Drain very well on kitchen paper.

Serve with sweet chili sauce.

Tips:

• · These freeze very well (uncooked). Freeze in a single layer. Defrost and bring to room temperature before frying.

• · You can cheat by buying a packet of pre chopped coleslaw mix and cooking the mixture till soft.