Directions

To Prepare Egg Rolls

1. Marinade minced pork with 1 tsp light soy sauce and 1tsp corn flour for 10 mins.
2. Heat up frying pan with 1 tbsp oil, sauté the minced pork till 85% cooked and push them to the side.
3. Toss in the garlic, ginger and fungus. Fry fir 1 min.
4. Add in cabbage and carrot and continue to fry till cabbage and carrot is soften.
5. Add in rice wine, light soy sauce, sugar, sesame seed oil and pepper. Stir til all are well mixed.
6. Dish up and set aside to cool.
7. Prepare egg roll wrappers. Keep them cover with a damp kitchen towel as you work.
8. Take 1 piece of wrapper, scoop 1 tablespoon of the filling onto one corner.
9. Fold the bottom over the filling. Fold both sides and start rolling up tightly. Once reached 2” before the top corner, wet it with corn flour slurry before sealing. Place seam side down.
10. Heat enough oil in a medium pot. Once oil temperature reached 175C, fry 3-4 of egg rolls for 6-8 mins under medium heat. Drain away excess oil on wire rack.
11. Serve with sweet chilli sauce.