Crispy Chinese Spring Rolls with Sweet and Sour Sauce

Step 1: Heat the oil in a skillet or wok over high heat. Add the garlic and stir quickly, then add the pork. Cook, breaking it up as you go, until it turns white.

Step 2: Add the carrot, bean sprouts, cabbage, and mushrooms. Cook for 3 minutes or until the vegetables are wilted. Add the cornflour, soy sauce, and oyster sauce; cook for 1 minute until the liquid is gone. The filling should be sticky, not watery.

Tip: A watery filling can make the spring rolls soggy.

Step 3: Cool the filling before wrapping. To cool it quickly, spread it on a tray and refrigerate for 5 minutes.

Tip: Let the filling cool so the spring rolls do not burst open.

Step 4: Mix the cornflour and water in a small bowl to make the sealing paste.

Step 5: Carefully peel off one spring roll wrapper. Keep the remaining wrappers covered under a damp tea towel.

Step 6: Place the wrapper smooth side down in a diamond position. Put a very heaped dessert spoon of filling near the bottom. Roll halfway, fold the sides in, then finish rolling. Seal with the cornflour paste. The wrapped rolls should be about 12 cm / 5 inches long and 2.5 cm / 1 inch wide.

Tip: The smooth side will be on the outside of the roll.

Step 7: Pour enough oil into a wok or large saucepan to reach twice the height of the spring rolls. Heat over medium-high heat. To check that it is hot, place a bamboo chopstick or wooden spoon handle in the oil; rapid bubbles should appear.

Step 8: Carefully add about 4–5 spring rolls at a time. Cook, turning occasionally, until deep golden, about 1 1/2–2 minutes. Transfer to paper towels to drain.

Step 9: Repeat with the remaining spring rolls. Serve hot with sweet and sour sauce.

Step 10: Place the spring rolls on a rack set over a tray. Spray generously with oil all over. Bake at 200°C / 400°F in a standard oven, or 180°C / 350°F in a fan or convection oven, for 20–25 minutes until golden and crisp. There is no need to turn them when using the rack.

Step 11: Combine the sauce ingredients in a small saucepan over medium heat. Bring to a simmer, stirring regularly, then simmer until thickened to taste, about 3–5 minutes.