- 1 tablespoon Oil
- 500 grams Pork Mince
- 10 Shiitake Mushrooms soak until softened and then slice thin
- 3 small Carrots grated
- 200 grams Bean Sprouts
- 2 cups Green Cabbage Shredded finely
- 1 tablespoon Steve's, Jack-of-all-trades Seasoning
- 1 teaspoon Cornflour
- 1 ½ tablespoons Oyster Sauce
- 1 teaspoon Soy Sauce
- In a frypan add the oil and cook the pork.
- Add carrots, mushrooms, cabbage and bean shoots then the seasoning.
- Stir in cornflour, soy sauce and Oyster Sauce.
- Once veggies are wilted place into a dish and put in the fridge to cool down for at least an hour (see notes below as to why)
How To Wrap the Spring Rolls:
- Place one sheet of the spring roll wrapper onto a flat surface, be sure that a corner is facing you.
- Depending upon how large you want the spring rolls to be, use about 2 heaped teaspoons of the filling on the bottom corner of the pastry sheet.
- Roll it up spreading the filling out as you go along if needed. Roll till you get about halfway then fold both sides of the pastry over the filling. It's just like folding a burrito! Make sure the filling is packed tightly.
- To seal the pastry add some cornflour to a cup with some water, then smear it around the unrolled pastry edges.
To fry the spring rolls:
- Add enough oil to a pot so that it will deep fry the spring rolls. The oil needs to be about 170c or i drip a drop of water into the oil, if it suddenly sizzles and bubbles then its ready.
- Depending upon the size of your pot or wok, put a couple of the spring rolls in it and let it cook for about 2 minutes, you may need to roll it over so that it cooks evenly.
- The spring rolls can also be oven cooked (i put mine on the grilling wire tray) Then place them in a moderate oven (180c) until golden.
- Serve with soy sauce or I prefer Sweet Chilli Sauce.
Steve’s Jack-of-all-trades Seasoning is a bold flavoured spice blend that will taste great on anything you add it to.
Made in Australia from 70% Australian grown ingredients, Steve’s Jack-of-all-trades Seasoning is the “ultimate season all” and will add a rich flair to your dish without the spicy hot zing.