Fried spring rolls with minced pork

1. We prepare the ingredients that require it:

- peel the garlic, then finely chop it with a knife;

- wash and clean the carrots well, then cut it into thin strips;

- wash and cut mushrooms into small pieces;

- wash Peking cabbage under running water, dry it with paper towels for the kitchen and finely chop it.

2. Preparing the filling. We put the wok pan on a high heat, pour vegetable oil into it and heat it. After we put the crushed garlic in the pan, stir quickly and add the minced pork and mushrooms. Fry them, stirring and breaking the minced meat into pieces, almost until ready. After that, we put bean sprouts, carrot straws, chopped cabbage in the pan. After mixing, cook everything together for 3 minutes.

Next, add corn flour, soy and oyster sauces, continue cooking for another minute. Do not forget to mix. If there is a lot of liquid left, it needs to be evaporated, increasing the cooking time. With a liquid filling, spring rolls will not work. After the filling is spread on a wide dish and cooled to room temperature. You can't wrap the hot filling - the rice paper will just tear!

3. We form spring rolls. In a bowl, mix corn flour and water. This mixture will help to fasten the rice paper so that the rolls do not unfold during frying. We take the wrappers one piece at a time, and keep the rest under a damp towel for now. Place the wrapper with the smooth side down and the rough side up. It doesn't matter, but it will turn out more beautiful this way.

We put a small amount of filling in the center of the wrapper (all of it needs to be divided into about 20 parts to be enough for all the wrappers). We roll up the rolls, fix the edges, smearing with a liquid mixture. After wrapping, the rolls are approximately 12 cm long and 2.5 cm thick. Repeat all the same with the rest of the rice paper.

4. Preheat the wok pan over medium heat, pour vegetable oil into it, which we heat up well. We put spring rolls in a frying pan in portions of several pieces and fry for 1.5-2 minutes, turning them over periodically so that they are fried from all sides. Ready-made spring rolls are transferred to a paper towel to absorb excess fat.

5. Mix all the ingredients for the sweet and sour sauce.

We serve hot spring rolls with sauce and enjoy!