These freeze well and can then be baked (sprayed with oil) or preferably deep fried.
I ended up with 50 from the mixture. They could have been made half size for party finger food.
We serve them with soy sauce or sweet chilli sauce.
400 grams raw prawns (chopped)
500 grams minced pork
1 medium cabbage shredded
1 large carrot grated
1 red capsicum finely diced
6 shallots finely sliced
2 cups riced noodles broken into small bits
2 teaspoons garlic granules
1 Tablespoon onion powder
1 teaspoon sesame oil
1 Tablespoon Soy Sauce
1 Cup Oyster sauce
salt and pepper
1 Tablespoon oil. More oil if you deep fry.
60 Spring roll/lumpia wrappers defrosted.
Brown pork in tablespoon oil, remove, fry raw prawns until slightly pink (with garlic) remove. Fry carrot, capsicum and shallots until softened about 5 minutes. Add cabbage a handful at a time until all incorporated and wilted. Add dried rice noodles, sesame oil, oyster sauce, soy sauce, mine and pork. Put aside to cool.
Put wrapper diagonally.
Put l tablespoon mixture across just below the middle of wrapper.
Fold bottom corner over
Roll to centre then pull in sides
Brush top corner with water to help sealing
Place on tray with go between paper. If not cooking freeze until wanted. They can be fried or baked (sprayed with oil) till brown straight from the freezer.
Server with soy or chilli sauce.