4 tsp veg oil
1-2 cloves of garlic , crushed
225g/8 oz pork mince
225/8 oz pak choi, shredded
4 1/2 tsp light soy sauce
1/2 tsp sesame oil
8 spring roll skins ,25cm/10 inch
oil for deep-frying
heat the veg oil in a wok, add the garlic and stir fry for 30 seconds, add the pork and brown .
Add the shredded pak choi, soy sauce and sesame oil and cook for 2-3 minutes, remove from the heat and set aside to cool.
on a work surface spread out the spring roll skins and spoon 2 tablespoons of the pork mixture along on edge of each , roll the skins over once and fold the sides in then roll the rest .brushing the edge with a tiny bit of water to seal. set aside for 10 minutes.
head the oil for frying in the wok until hot enough to deep fry. fry spring rolls for 3-4 minutes until golden brown .
remove from the oil and drain
perfect served with chilli sauce ( see chilli sauce recipe)
filling can be adapted to suit personal taste