Ingredients

• 1 packet of filo pastry from an Asian store or supermarket
• 150g pork mince
• 2 small spring onions, chopped.
• 1 medium-sized onion, chopped.
• 100g shitake mushrooms, finely sliced.
• 1 small carrot, chopped into small pieces
• ½ jalapeño pepper finely chopped.
• 1-2 cloves of garlic (to taste), finely chopped.
• 2 soupspoons of fish sauce
• 2 egg whites with some water, beaten

 

Preparation

1. Soften the filo pastry for 1-2mins in warm water.
2. Thereafter, remove and place flat on a baking tray and cover the edges in egg white.
3. Add salt and pepper to the pork mince and mix with the prepared vegetable, garlic, Soya sauce and fish sauce.
4. Place heaped tablespoon of filling in the lower third of the pastry and press the sides.
5. Then roll the pastry to complete the spring roll and fry in oil for 5mins until crispy.
6. Remove spring rolls from oil and place on kitchen paper to remove excess oil.

Serving suggestion

  Place spring roll on a plate or on top of lettuce leaves and drizzle over Soya sauce or sweet sour sauce.