Chinese spring rolls

Traditional dim sum spring rolls are smaller than others, for dainty mouthfuls.

Ingredients

Oil, for frying

250g lean pork mince

Handful bean sprouts

2 spring onions, finely chopped

1 small carrot, peeled and grated

100g shrimps, peeled and deveined

15ml (1 tbsp) soy sauce

5ml (1 tsp) salt

2.5ml ( tsp) brown sugar

20 spring roll wrappers (from Asian supermarkets)

Method

Heat 15ml (1 tbsp) oil in a pan and lightly fry the pork mince. Add the sprouts, spring onions and carrot and stir-fry for 1-2 minutes. Add the shrimps and fry for 1 minute. Stir in the soy sauce, salt and sugar and set aside to cool.

Peel off a spring-roll wrapper. Place a small amount of filling near one end. Fold over, tuck in the ends and roll up, sealing with a little water. Repeat for the remaining wrappers.

Heat oil in a deep pan and deep-fry the spring rolls, turning frequently so they brown evenly. Drain well on paper towel and serve.

Makes 20 small rolls