500g minced pork
500g prawns, shelled and vein removed, chopped
1 red capsicum, finely chopped
8 spring onions, finely chopped
125g mushrooms, finely chopped
1 tablespoon grated ginger
250g water chestnuts, finely chopped
½ chinese cabbage, finely chopped
3 tablespoons dry sherry
1 tablespoon soy
1 teaspoon sugar
½ teaspoon salt
1 tablespoon peanut oil
2 tablespoons cornflour mixed with ½ cup water
oil for deep frying
Place all chopped ingredients into a bowl. Add pork, sherry, soy, sugar and salt, and mix well. Heat oil in a wok; add pork mixture and cook for about 5 or 6 minutes. Set aside and allow to cool.
Mix cornflour and water. Lay spring roll wrappers flat and brush edges with cornflour mixture. Place filling close to a corner. Roll diagonally into a long parcel shape. Cook in hot oil until golden brown and cooked through. Repeat with remaining spring rolls.
If you are making your own wrappers, roll pastry as thinly as possible and cut 12 cm squares. A pasta machine is a good way to roll pastry for spring rolls; you can get the exact size you need too.