Baked Lime Pork Spring Rolls

Ingredients

• 1 tbsp olive oil
• 500g pork mince
• 1 bunch spring onions, thinly sliced
• 3 cloves garlic, finely grated
• 2 tbsp ginger, finely grated
• 1 carrot, grated
• 6 wombok leaves, finely shredded
• 2 tbsp fish sauce
• 2 tbsp coconut sugar
• Juice 1 lime
• ½ bunch coriander, leaves picked & finely diced
• Rice paper
• 1 head cos lettuce
  
  Dipping Sauce
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp rice-malt syrup
• Chilli, to taste
• Spring onions

Method

• Heat the olive oil in a wok or frying pan over a medium-high heat. Add the pork mince, spring onion, garlic and ginger and stir-fry until the pork mince is cooked through and the pan is dry.
• Add the carrot, wombok, fish sauce, coconut sugar and lime juice and cook over high heat to caramelise the pork. Stir through the coriander leaves.
• Submerge a piece of rice paper in water so it is wet on both sides and lay on a wet chopping board to assemble the spring rolls.
• Add 2 tbsp of the pork mixture across the middle of the rice paper, taking care not to over-fill. Fold the top edge down, followed by the sides and then roll tightly.
• Brush with olive oil and cook in an air fryer or bake on an oiled rack in a preheated oven at 200ºC. Cook for 10–15 mins, turning then cooking for another 10–15 mins or until golden brown.
• Meanwhile, combine the dipping sauce ingredients in a small bowl. Arrange the lettuce leaves on a plate.
• Once cooked, arrange the spring rolls in a lettuce cup and serve with dipping sauce.