250ml (1c) coleslaw mix
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.