Japanese Spring Rolls - cooking recipe

Ingredients

300 g ground pork
2 tablespoons soy sauce
1/4 teaspoon pepper
1 teaspoon sugar
1 tablespoon sake or 1 tablespoon dry sherry
1 egg, beaten
2 teaspoons sesame oil
300 g finely grated cabbage
4 spring onions, finely chopped
20 -25 egg roll wraps (I use Blue Dragon brand)
1 tablespoon vegetable oil

Preparation

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.