Pork Vietnamese Spring Rolls

For the Filling

1. Heat oil over medium to high heat in a medium sized saucepan. Add the pork mince and break it into small pieces. Cook until the pork has turned white and is cooked.
2. Next, add the minced ginger and garlic and saute for 1 minute.
3. Then add the chopped mushrooms to the pan and cook until the mushrooms have reduced in size and have become a darker brown.
4. Mix through the grated carrot, finely chopped green onions, and shredded green cabbage. Cook for a further 2 to 3 minutes.
5. Add the soy sauce, sesame oil, sugar, fish sauce, sugar and mix through the ingredients until well combined. Turn off the heat and taste for seasoning. Add salt and pepper to your liking. Allow the mixture to cool to room temperature.

Making the Rolls

1. Fill a shallow tray with water. This tray should be wide enough to fit one rice paper sheet. Dip a rice paper sheet in the water for a few seconds, or until it starts to become slightly soft. Remove from water and place on a damp surface. See note 1.
2. Add 2 to 3 tablespoons of filling to the center of the rice paper sheet.
3. Fold the bottom of the rice paper sheet over the filling. Then fold the left outside edge to the centre of the rice paper.
4. Do the same with the right outside edge of the rice paper sheet. Then roll the rice paper roll up until the filling meets the top of the rice paper sheet and is covered completely by the rice paper.
5. Repeat steps 1 to 3 of making the rolls until all the filling is used up.