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

In a wok or fry pan put 20ml oil and brown chicken and pork.

Add vegetables and stir fry for 5-10 minutes (Vegetables still crispy).

Add julienne water chestnuts.

Mix Massell chicken stock with 2 tbsp hot water.

Add raw sugar and stir.

Add soy sauce.

Add sesame oil on the outside of wok and let drizzle down.

Change to a bowl and let cool at room temperature then refrigerate covered.

Separate egg and only use the white as a seal for spring rolls.

Wrap spring roll wrappers in a wet tea towel.

Peel one layer of wrappers for small rolls or two layers of wrappers for a larger spring roll onthe bench.

Add couple of tbsp of the cold spring roll mix for small rolls.

Add 2-4 tbsp for large spring rolls.

Fold the bottom edge over the filling then fold the 2 sides in and roll away.

Seal with the egg while.

Set aside on tray covered with glad wrap (refrigerate till ready to deep fry).

Heat 500-750 ml Grape seed oil in wok medium heat.

Cook 2-3 rolls at a time till light brown and crispy.

Remove and place on absorbent paper.