Filling for Spring Rolls

Makes 25.

500 g minced pork

500 g green prawns

1 red pepper

8 shallots

125 g mushrooms

2.5 cm stick green ginger

250 can water chestnuts

1/2 cabbage

3 tablespoons dry sherry

1 tablespoon soy sauce

1 teaspoon sugar

1/2 teaspoon salt

1 tablespoon oil

You can use ready or homemade spring roll wrappers

2 tablespoons cornflour

1/2 cup water

oil for deep frying

Shell prawns, remove back vein, chop prawns into small pieces.

Chop the shallots.

Seed and finely chop red pepper.

Slice mushrooms thinly.

Peel and grate the ginger.

Chop the water chestnuts.

Shred the cabbage finely.

Put all the prepared ingredients into a bowl.

Add pork mince, sherry , soy sauce, sugar and salt.

Mix well.

Heat oil in pan, cook pork mixture 3 or 4 minutes, stirring.

Remove from pan and let cool.

Put cornflour and water into a bowl and mix well.

Spoon tablespoonfuls of pork mixture evenly across one corner of wrapper, roll up like an

envelope making sure edges have been brushed with cornflour mixture.

Put into deep hot oil.

Fry until golden about 5 minutes.