Spring Rolls


500g (1 lb) minced pork

500g (l Ib) green king prawns

8 shallots

1 carrot

125g (4oz) mushrooms

2.5cm (1 inch) piece green ginger

250g (8oz) can water chestnuts

˝ cabbage (preferably Chinese cabbage)

3 tablespoons dry sherry

1 tablespoon soy sauce

1 teaspoon sugar

˝ teaspoon salt

455g (14˝oz) packet spring roll wrappers

2 tablespoons cornflour

˝ cup water

oil for deep-frying

NOTE: Spring roll wrappers are available at Chinese food stores.


  1. Shell prawns, remove back vein, chop prawns into small pieces; chop shallots; peel and finely chop carrot; slice mushrooms thinly, peel and grate green ginger; chop water chestnuts; shred cabbage finely.
  2. Put all prepared ingredients into bowl. Add pork mince, sherry, soy sauce, sugar and salt; mix well.
  3. Put cornflour and water into bowl, mix well. Spoon tablespoonfuls of pork mixture evenly across one corner of spring roll wrapper, roll up in an envelope shape making sure edges have been brushed with cornflour mixture. Put into deep hot oil, fry until golden brown and cooked through, approximately five minutes. Makes about 25.