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. <BR> Heat the oil in a non-stick frying pan. <BR> Fry the spring rolls until they are brown and crispy on both sides. <BR> Serve immediately, with some soy sauce mixed with chilli oil for dipping in.