Spring rolls with chilli plum sauce

200g pork mince

2 Chinese cabbage leaves, shredded finely

1 stick (75g) celery, trimmed, shredded finely

1 small (70g) carrot, grated finely

cup (45g) bean sprouts

1 green onion (green shallot), sliced thinly

1 teaspoon chopped fresh coriander leaves

1 teaspoon peanut oil

1 clove garlic, crushed

1 tablespoon light soy sauce

1 tablespoon oyster sauce

36 x 12 1/2mm square mini spring roll wrappers

1 egg, beaten lightly

vegetable oil for deep-frying

Chilli plum sauce

1 cup (250ml) plum sauce

1 tablespoon soy sauce

1 teaspoon finely grated fresh ginger

1 small fresh chilli, seeded, chopped finely

NOTE: This recipe makes about 36 spring rolls. The filling can be made several hours ahead. The rolls can be made up to two hours ahead. Place in a single layer on a tray lined with plastic wrap. Cover and refrigerate. Deep-fry just before serving.