Japanese Spring Rolls

Ingredients

 * 300 g ground Pork
 * 2 tablespoons soy sauce
 * 1/4 teaspoon pepper
 * 1 teaspoon Sugar
 * 1 tablespoon sake or dry sherry
 * 1 egg, beaten
 * 2 teaspoons sesame oil
 * 300 g finely grated cabbage
 * 4 spring onions, finely chopped
 * 20-25 egg roll wraps (I use Blue Dragon brand)
 * 1 tablespoon vegetable oil

Directions
Mix the Pork, soy sauce, pepper, Sugar, sake, egg, sesame oil, cabbage and green onions in a bowl.

Refrigerate for one hour.

Take a wrapper and prepare according to instructions (mine require soaking for 20 seconds) until soft and pliable.

Take a bit of Pork and roll it into a ball, about the size of a golf ball or just slightly smaller.

Put it in the centre of the wrapper and fold the wrapper around until the Pork is covered and you have a neat little parcel.

It may flatten out into little patties as you fold the wrapping around the Pork.

Continue until all the wrappers are filled.

Heat the oil in a non-stick frying pan.

Fry the spring rolls until they are brown and crispy on both sides.

Serve immediately, with some soy sauce mixed with chilli oil for dipping in.