Spicy pork spring rolls
These spring rolls are easy to make, easy to eat and so tasty – perfect for a lunchbox. Add a little tub of soy sauce to dip the rolls.
10-12 spring rolls
Preparation time: 20 minute Cooking time: 15 minutes Baking time: 15-20 minutes
15 ml (1 T) oil 600-750 g pork fillet, cut into strips 30 ml (2 T) brown sugar 60 ml (¼ c) soy sauce 10 ml (2 t) sesame oil 5 ml (1 t) lemon juice 350 g coleslaw mix 250 g phyllo pastry 60 ml (¼ c) melted butter 15 ml (1 T) sesame seeds extra soy sauce and fresh coriander to serve Preheat the oven to 200 °C. Grease a baking sheet with nonstick spray. 1 Heat the oil in a pan and fry the pork in batches until just done. Add the sugar, soy sauce, sesame oil, lemon juice and coleslaw mix and stir-fry for a few minutes. Set aside. 2 Cut the phyllo pastry sheets in half lengthways. Spoon some of the filling at the bottom of 1 sheet. Brush the sides of the sheet with melted butter. Fold in the sides and roll up. Repeat to make more spring rolls until the mixture is finished. 3 Arrange the spring rolls on a baking sheet and brush with melted butter. Sprinkle the sesame seeds on top and bake for 15-20 minutes or until golden brown. Pack in extra soy sauce and fresh coriander to go with the spring rolls.