I found the below recipe in the local supermarket magazine and was a bit sceptical that something so simple would turn out any good. I was bored, so I gave it a go. Let’s just say, these were amazing and honestly could be a meal on their own with the amount of spring rolls it created (and they are massive too!)
Next time, I might cutting the spring roll pastry into quarters and make mini spring rolls and see how they go.
½ can 440g corn kernels, drained
3 tbs hoisin sauce
500g pork mince
5 spring onions, finely chopped
Spring roll pastry
Mix all the ingredients, except for the wrappers, together by hand in a bowl.
Place a tablespoon full in middle of the wrapper (with a corner facing you).
Moisten edges with a little water. Fold one end, fold in sides and roll up to enclose.
Heat vegetable oil in a saucepan and deep fry rolls until golden brown.
Serve on their own or with sweet chilli dipping sauce.
NOTE: Can be frozen and reheated for about 10 minutes in the oven at 160°C fan forced.