Chinese Spring rolls with sweet sauce

Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.

Add carrot, ginger onion and cabbage. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce cook for 1 minute until the liquid is gone.

SWEET and SOUR SAUCE:
Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 3 - 5 minutes).

Now take the spring roll wrapper. If you are using the wrapper recipe which i have posted.

1. Heat oil at the deep frying temperature 2. Gently sleed on spring rool, if the oil is not enough hot, than the spring rolls absorb oil and become soggy. 3. Depending on the size of the pan or kadai 4. Fry spring rolls till they are crisp and golden. 5. Drain fried spring rolls on kitchen paper towels to remove excess oil.

Garnish with some chopped spring onion greens and serve with sweet sauce