Crispy Chicken, Pork & Vegetable Spring Rolls served with Sweet Chilli and Soy Sauce

1. In a wok or fry pan put 20ml oil and brown chicken and pork.
2. Add vegetables and stir fry for 5-10 minutes (Vegetables still crispy).
3. Add julienne water chestnuts.
4. Mix Massell chicken stock with 2 tbsp hot water.
5. Add raw sugar and stir.
6. Add soy sauce.
7. Add sesame oil on the outside of wok and let drizzle down.
8. Change to a bowl and let cool at room temperature then refrigerate covered.
9. Separate egg and only use the white as a seal for spring rolls.
10. Wrap spring roll wrappers in a wet tea towel.
11. Peel one layer of wrappers for small rolls or two layers of wrappers for a larger spring roll onthe bench.
12. Add couple of tbsp of the cold spring roll mix for small rolls.
13. Add 2-4 tbsp for large spring rolls.
14. Fold the bottom edge over the filling then fold the 2 sides in and roll away.
15. Seal with the egg while.
16. Set aside on tray covered with glad wrap (refrigerate till ready to deep fry).
17. Heat 500-750 ml Grape seed oil in wok medium heat.
18. Cook 2-3 rolls at a time till light brown and crispy.
19. Remove and place on absorbent paper.

Garnish and Serving:

1. Sprigs of mint or snow pea sprouts.
2. Slices of ribbon carrots cut with large triangle peeler.
3. (Deep fry carrot ribbons in the oil before frying the spring rolls).
4. Fry carrot ribbons a few minutes till slightly brown and crispy then dry on absorbent paper.
5. Mandarin flowers cut going against the segments to resemble flowers.

Dipping Sauce 1:

1. Sweet chilli sauce (served 2-3inch Chinese sauce bowl per person)

Dipping Sauce 2:

1. 100ml Soy sauce
2. ½ tsp sesame oil
3. 1 tsp raw sugar
4. Chilli cut in small rings (optional)