|8||spring roll wrappers|
|200 g||white cabbage|
|50 g||ground pork|
|1 tsp||five spice powder|
|oil for frying|
|dark soy sauce to taste|
Peel and finely slice ginger and garlic. Peel carrots, then julienne them, along with green onions and white cabbage.
Add oil to a wok and fry ground pork for approx. 2 – 3 min. until browned. Add carrots and white cabbage and cook on low heat until softened for approx. 6 – 7 min. . Add sliced ginger, garlic, and green onions. Season with five spice powder, salt, pepper, and dark soy sauce to taste.
Stir together egg, flour, and water in a small bowl. Add pork filling to spring rolls wrappers, wrap, and seal the edges. Coat with batter.
Heat oil in a deep pan and fry for approx. 3 – 4 min. until golden brown. Degrease on paper towels. Enjoy!