Festival-Style Spring Rolls (Pork, Cabbage and Shiitake)

• 350 g White cabbage
• 150 g Shiitake mushrooms
• 20 g Ginger root, peeled
• 3 cloves Garlic
• 250 ml Sunflower oil
• 300 g Minced pork
• 2 tbsp Light soy sauce
• 2 tsp Sesame oil
• 2 tbsp Cornflour
• 16 pieces Frozen spring roll wrappers

1. Thinly shred the cabbage and finely slice the shiitake mushrooms. Finely grate the ginger and crush the garlic. In a small bowl, whisk the cornflour with 3 tbsp water to make a smooth paste.
2. Heat 1 tbsp of the sunflower oil in a wok over medium-high heat. Add the minced pork and stir-fry for 3 to 4 minutes until no longer pink, breaking it up well. Add the ginger and garlic and cook for 30 seconds until fragrant.
3. Add the mushrooms and stir-fry for 2 minutes, then add the cabbage and cook for 3 to 4 minutes until softened but not wet. Stir in the light soy sauce and sesame oil, then add the cornflour paste and cook for 1 minute until the mixture looks glossy and lightly thickened. Tip onto a plate and leave to cool until just warm so it does not steam the wrappers.
4. Separate the spring roll wrappers and keep them covered with a clean, slightly damp cloth as you work. Place a wrapper in front of you like a diamond, spoon a heaped tablespoon of filling near the bottom corner, then fold the bottom up and roll once to enclose. Fold in the sides, then continue rolling tightly; brush a little cornflour paste along the final edge to seal.
5. Heat the remaining sunflower oil in a large frying pan over medium heat until shimmering. Fry the spring rolls in batches for 2 to 3 minutes per side, turning with tongs, until deep golden and crisp. Drain briefly on a rack and serve hot.

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