Spring Rolls With Chili And Lime Sauce - cooking recipe

Ingredients

1 lb ground pork
1 1/2 cups finely shredded cabbage
1 can (8 oz) water chestnuts, drained and finely chopped
1 None onion, finely chopped
1/4 cup chopped cilantro
1 None small red chili pepper, finely chopped (or 1/2 tsp sambal oelek)
2 cloves garlic, crushed
1 tsp finely grated ginger
20 sheets (5-inch square) spring roll wrappers
None None Vegetable oil for deep frying
None None FOR THE CHILI AND LIME DIPPING SAUCE
1/4 cup soy sauce
1 None lime, juiced
1 small red chili pepper, finely chopped
1/2 tsp finely grated ginger

Preparation

Combine pork, cabbage, water chestnuts, onion, cilantro, chili pepper, garlic and ginger in a large bowl.
Working with one wrapper at a time, place 2 tbsp filling along one corner. Brush edges lightly with water. Fold in sides. Roll up tightly to enclose filling. Repeat with remaining wrappers and filling.
For the dipping sauce, combine all ingredients in a small bowl. Set aside.
Heat enough oil for deep-frying in a wok or large saucepan on medium heat, until a cube of bread sizzles as soon as it is added.
Deep-fry spring rolls in batches of 4 or 5 for 5-8 mins, until golden and cooked through. Remove with a slotted spoon. Drain on paper towels. Serve with dipping sauce.