Crispy Fried Sausage Spring Roll

What You Need

• 1 pack Three Aussie Farmers Farmhouse Style Sausages, casings removed
• 1 Tbsp. ginger, grated
• 1 garlic clove, grated
• 6 dried shitake mushrooms, soaked in water and diced
• 120g wood ear mushrooms, chopped
• ¼ wombok cabbage, thinly shredded
• 1 carrot, grated
• 2 Tbsp. soy sauce, plus extra to serve
• 2 Tbsp. Chinese cooking wine
• 1 tsp. chicken stock powder
• ½ tsp. ground white pepper
• 1 egg
• 1 Tbsp. cornflour
• 12 spring roll wrappers, covered with a wet tea towel
• Water
• Vegetable oil, for frying
• Sweet chilli sauce, to serve

How To Make It

1. In a large mixing bowl, combine all ingredients except the wrappers, water and vegetable oil to make the filling. Mix thoroughly to form a thick paste.
2. Place a spring roll wrapper on the table and rotate so it’s a diamond shape. Spoon 3 Tbsp. of the filling onto the bottom quarter of the wrapper in a line.
3. Bring the bottom corner up and over the filling, rolling over once. Form and shape into a log then fold the sides into the center and roll all the way up. Wet the edge of the wrapper with a little water and press to stick. Repeat steps 2 and 3 until all the wrappers and fillings are used up.
4. Fill a large deep fry-pan with 2 cm oil over high heat. Heat to 160⁰C, then carefully place the spring rolls into the oil and fry for 3-4 mins each side.
5. Remove spring rolls from the oil and allow to drain on paper towel.
6. Serve with sweet chilli dipping sauce and enjoy!