- 2 tbsp peanut oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 500 grams pork mince
- 3 mushrooms finely diced
- 220 grams water chestnuts, finely chopped
- 2 tbsp sambal oelek (chili paste)
- 3 tbsp oyster sauce
- 3 tbsp soya sauce
- 1 tbsp Shaoxing wine (Chinese rice wine or dry sherry)
- white pepper to taste
- 14 Cos lettuce leaves, washed and dried
- 1 spring onion, thinly sliced (green and white parts)
- 14 whole sheets of Antoniou Fillo Pastry
- 1 egg lightly beaten
- 1 tbsp sesame seeds (optional)
- 3 tbsp hoisin sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sambal oelek
Prepare your hoisin dipping sauce by combining the hoisin sauce, the samabal oelek and Shaoxing wine. Set aside.
Preheat your oven to 180ºC. Line a baking tray with baking paper.
In a wok or large pan heat the peanut oil on a medium heat and fry off the onion and garlic until the mixture becomes fragrant (approx 2 minutes)
Add the pork mince and mushrooms and stir frequently, using a wooden spoon to break up any lumps in the mince. Allow the mixture to cook and brown evenly.
Add the water chestnuts, oyster sauce, soya sauce, Shaoxing wine and pepper and mix to combine thoroughly. Cook for 10 mins. Set aside and allow to cool. Once cooled fold the chopped spring onion through the pork mixture.
Lay your fillo sheet on a clean surface lengthways (the short edge facing you) and spoon 2 tablespoons of the cooked pork along the centre of the bottom part of the pastry, allowing for a 5cm border on either side. Fold the fillo over the filling and roll up into a cigar shape, making sure to seal the spring roll with a little beaten egg. Repeat with the remaining sheets of fillo until all the spring rolls are made.
Brush each spring roll with a little egg and sprinkle a few sesame seeds on top.
Bake in the oven for 20 mins or until lightly browned.
Allow the spring rolls to cool for 5 mins and then serve each one on top of Cos lettuce leaf garnished with spring onions and drizzled with a little hoisin dipping sauce