Ingredients

• 100g Carrot
• 200g Cabbage
• 2 Garlic Cloves
• 20g Green Onion
• 250g Ground Pork
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Sesame Oil
• ½ teaspoon Granulated Sugar
• 2 tablespoons Fish Sauce
• 2 tablespoons Oyster Sauce
• 1 tablespoon Granulated Sugar
• 2 tablespoons All Purpose Flour
• 2 tablespoons Water
• 1 tablespoon Vegetable Oil
• Vegetable Oil as needed
• 150g Bean Sprouts
• 10 Spring Roll Wrappers

Tools

• Stove
• Cooking Chef XL
• Large mixing bowl
• Small bowl
• Small bowl
• Large saucepan
• Large mixing bowl
• Baking tray - large

Method

1. Add the ingredients into a large bowl
2. Stir to combine and set aside – 10 minutes
3. Add the ingredients into a small bowl
4. Stir to combine and set aside
5. Fit the Stir Tool & Stir Assist Clip
6. Add oil into the appliance bowl, fit the splashguard
7. Heat - 2 minutes, 110ºC, speed Off
8. Transfer the meat mixture into the appliance bowl
9. Cook - 4 minutes, 110ºC, speed Stir 2
10. Then transfer the sauce mixture and add the ingredients
11. Cook - 5 minutes, 110ºC, speed Stir 1
12. Then add the ingredient
13. Cook - 1 minute, 110ºC, speed Stir 1
14. Strain the filling into a sieve and then transfer to a large bowl
15. Let cool – 20 minutes
16. Line a large baking tray with parchment paper
17. Add the ingredients into a small bowl and mix until a paste formed
18. Place a sheet of spring roll wrapper onto a clean work surface in the shape of a diamond
19. Spoon 2 Tbsp of filling 5cm from the bottom corner wrapper
20. Roll to halfway, then fold over each side to the middle of the wrapper and roll tightly
21. Dab some of the flour paste at the top corner, roll tightly and seal
22. Place the spring roll on the prepared baking tray
23. Repeat the same with the rest of wrappers and filling
24. Add oil into a large saucepan until 1/3 full
25. Heat until it reaches 160°C - medium-high heat
26. Fry the spring rolls in batches until golden – 3-4 minutes
27. Serve

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