Prep: 10 minutes
Cooking: 20 minutes
Serves 4

Ingredients

4 teaspoon vegetable oil
1-2 garlic cloves (crushed)
225g minced pork
225g baby spinach, thinly shredded
4 ½ light soya sauce
½ teaspoon sesame oil
8 spring roll sheets
Oil, for deep-frying
Sweet Thai chilli sauce, for dipping

Step 1

Heat the vegetable oil in a preheated wok or frying pan and fry the garlic for 30 seconds. Add the pork and stir-fry for 2-3 minutes.

Step 2

Add the spinach, soya sauce and sesame oil and stir-fry for 2-3 minutes. Set aside to cool.

Step 3

Spread out the spring roll sheets on a flat surface and spoon 2 tablespoons of the pork mixture along one edge of each. Roll the skin over once and fold in the sides. Roll again to make a sausage shape, brushing the edges with a little water to seal.

*Tip*

Once rolled, leave the spring rolls to settle for a few minutes to ensure that they are sealed firmly

Step 4

Heat the oil for the deep-frying in a wok until it is very hot. (Nearly smoking) Reduce the heat slightly and fry the pancake rolls for 3-4 minutes until golden brown.

Step 5

Gently remove from the oil and drain. Transfer to a serving plate and serve hot with Sweet Thai Chilli sauce as a dip. Pork and spinach spring rolls can be eaten with fingers or chopsticks.