Simon Rimmer’s homemade spring rolls work well as a starter or as a canapé at a party.
2 tsp cornflour
1 tbsp rice vinegar
1 tbsp soy sauce
1 free-range egg white, lightly beaten
1 tbsp vegetable oil
12 spring onions, finely chopped
2 garlic cloves, sliced
1 tsp chili flakes
400g/14oz lean pork fillet, cut into fine strips
2 apples, peeled, cut into matchsticks
1cm/½in ginger, cut into matchsticks
groundnut oil for deep frying
Mix the cornflour, vinegar, soy and egg white together in a bowl. Add enough water to form a paste.
Mix the pork and apple with the paste until well combined.
Heat 1 tbsp oil in a wok and fry the onion, garlic, ginger and chili for one minute. Add the pork mixture and cook for 4-5 minutes, adding a little water if necessary. Set aside until the mixture has cooled, then chill in the fridge.
To assemble the spring rolls, Lay two wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.
Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with water, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little more water. Repeat with the remaining spring roll wrappers and filling.
Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
To serve, transfer the spring rolls onto a plate and serve with a choice of dipping sauces.
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