Spring rolls



250ml (1c) coleslaw mix

olive oil

250ml (1c) leftover pork,


salt and pepper

1 packet spring roll


2 eggs, beaten

vegetable oil for frying

sweet and sour sauce


  • In a pan over medium high heat, sauté the coleslaw in a little olive oil until slightly wilted. Add the pork and toss until mixed. Remove from the heat and season with salt and pepper.
  • Spoon the pork mixture into the middle of each spring roll wrapper. Fold up the sides, one at a time. Brush the last fold lightly with the egg to seal the spring roll.
  • Fry the spring rolls in 500ml (2c) vegetable oil until golden brown. Remove them and place on paper towels to drain excess oil.
  • Serve with a sweet and sour dipping sauce.

TIP: For a healthier dish, bake the spring rolls. Lightly brush them with olive oil or spray with a cooking spray and place on a greased baking tray, seam side own. Bake at 210°C for 18-20 minutes or

until golden brown.

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