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Japanese Spring Rolls

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Mix the Pork, soy sauce, pepper, Sugar, sake, egg, sesame oil, cabbage and green onions in a bowl. Refrigerate for one hour. Take a wrapper and prepare according to instructions (mine require soaking for 20 seconds) until soft and pliable. Take a bit of Pork and roll it into a ball, about the size of a golf ball or just slightly smaller. Put it in the centre of the wrapper and fold the wrapper around until the Pork is covered and you have a neat little parcel. It may flatten out into little patties as you fold the wrapping around the Pork. Continue until all the wrappers are filled. Heat the oil in a non-stick frying pan. Fry the spring rolls until they are brown and crispy on both sides. Serve immediately, with some soy sauce mixed with chilli oil for dipping in.

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Mix the Pork, soy sauce, pepper, Sugar, sake, egg, sesame oil, cabbage and green onions in a bowl. Refrigerate for one hour. Take a wrapper and prepare according to instructions (mine require soaking for 20 seconds) until soft and pliable. Take a bit of Pork and roll it into a ball, about the size of a golf ball or just slightly smaller. Put it in the centre of the wrapper and fold the wrapper around until the Pork is covered and you have a neat little parcel. It may flatten out into little patties as you fold the wrapping around the Pork. Continue until all the wrappers are filled. Heat the oil in a non-stick frying pan. Fry the spring rolls until they are brown and crispy on both sides. Serve immediately, with some soy sauce mixed with chilli oil for dipping in.