Homemade spring rolls

WHAT YOU NEED

■ 500g minced meat (pork, chicken or beef)

■ 2 carrots, grated

■ 1 spring onion, cut into rings

■ 1 onion, finely chopped

■ 2 teaspoons of garlic paste

■ 2 teaspoons of ginger paste

■ 1 Chinese cabbage, finely chopped

■ 1 large handful of bean sprouts

■ Soy sauce, rice vinegar, chilli, salt, and a pinch of brown sugar

■ Spring roll papers

■ Sesame and canola oil

METHOD

Fry up the onion, ginger and garlic. Add mince and fry well, then mix the spring onion, the finely chopped Chinese cabbage and the bean sprouts separately so the vegetables remain crisp. To taste, I seasoned with chilli, salt, soy sauce, rice vinegar, pinch of brown sugar and a dash of sweet chilli sauce. Combine everything well, let cool and then fill the spring roll papers with mixture. Place the papers under lukewarm running water and then put on a damp cloth, so they are soft. Then fill in the individual plates and roll in laterally. Place with the seam down on a baking tray. Mix sesame and canola oil and brush the rolls with it. Bake at 200 degrees in the oven for about 20 minutes. Sweet chilli sauce is a nice sauce to dip them in. You can deep fry, air fry and regular fry these but we prefer them oven baked.