Pork Spring Rolls with Trio of Dipping Sauces

This is a very old recipe of mine from when I was living out in Ispwich in my first year as a teacher. I had just discovered Thai food and was playing around with the essential flavours that you will find in the mince mixture. This is a fun one to prepare with your friends or family.

20 spring roll wrappers
600g pork mince
2 cloves garlic
2 tsp grated fresh ginger
2 tbsp sweet chilli sauce
3 tbsp fish sauce
2 tbsp soy sauce
2 tsp sugar
1 lime, juice of
½ carrot, julienne
2 spring onions, julienne
20 medium sized bok choy or choy sum leaves
200g bean sprouts
100g rice vermicelli
1L cooking oil
Dipping sauces
1/3 cup soy sauce
1/3 cup Thai satay sauce
1/3 cup sweet chilli sauce

Gently sauté pork mince with garlic and ginger till cooked. Add sweet chilli, fish and soy sauces, sugar and lime juice. Set aside to cool.
Place noodles in a large noodle bowl and pour enough boiling water in to cover noodles. Place a lid or side plate on top to keep in the steam. Leave for approximately ten minutes, or until noodles are tender. Drain and put aside.
On your work surface, arrange pork and noodles in bowls, sheets of spring roll pastry under a dampened tea towel and the julienned carrot, spring onion, bok choy and bean sprouts on a divided platter.
Gently peel off a spring roll wrapper and place one bok choy leaf on the bottom left hand corner. Place a dessertspoon of mince mixture on leaf and then layer a small amount of the rest of the ingredients on top. Roll short corner of pastry over filling, bring in either sides and roll up. Repeat for rest of wrappers and ingredients.
Heat oil in a large wok til a square of white bread turns a golden brown when dipped in. Cook spring rolls in batches of three to four, drain on absorbent paper.
Arrange spring rolls on a platter with trio of dipping sauces.

Source: Jules

Variations: feel free to use chicken mince or prawns as an alternative to the pork. You can also add any other vegetable to the filling mixture. If you are feeling super adventurous, home made satay sauce is so much better than the bought stuff. Will endeavour to find my recipe.