1 packet frozen spring roll wrappers, thaw to room temperatureAdd the pork and stir-fry until the surface turns white.The filling is ready when the cabbage becomes somewhat dry and not wet. A wet filling will make the spring rolls soggy and not crispy.To wrap a spring roll, place a piece of spring roll wrapper on a flat surface.DO NOT OVERFILL.Fold the bottom part of the wrapper over the filling.Make sure the filling is packed tightly.
Make sure the spring roll is sealed tight and there is no leakage. Repeat the steps until all the filling is used up.Gently drop the spring rolls into the oil and deep-fry in batches.Remove the spring rolls using a strainer or a slotted spoon, draining excess oil on a plate lined with paper towels. Serve immediately.Low Bee Yinn is a food blogger and cookbook author.
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