Japanese Spring Rolls

Description
These crispy treats are easy to make and go nicely with a Japanese or other Asian meal. I've served them alongside miso soup or a vegetable stir fry and rice. They would also be a nice appetizer at a party. If you have some of the pork filling left over, it's great made into Asian-style burgers as well!



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.