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Ingredients

The ingredients are:

500 grams ground chicken
1 spring onion, thinly sliced
2 teaspoon finely grated ginger root
1 garlic clove, minced
1 teaspoon Chinese five spice
10 sheets (25 grams) spring roll wrappers (thawed)
1 cup shredded Chinese cabbage (wombok, 80 grams)
1 carrot, coarsely grated
Vegetable oil, to deep-fry
1 packet (145 gram) lemon sauce (Lee Kum Kee Ready Sauce for Lemon Chicken specified or)
145 grams soy sauce (Honey & Soy sauce, Lee Kum Kee ready Sauce for Honey & Soy Stir-Fry Chicken specified)
1 red chilli, thinly sliced (long chilli, optional)
1 spring onion, sliced (extra thinly sliced)

Step 1: Combine the mince, spring onion, ginger, garlic and Chinese five spice in a bowl.
Step 2: Place 1 spring roll pastry sheet on a clean work surface and place 2 tablespoon of the mince mixture diagonally across 1 corner and then top with a little wombok and carrot and brush opposite corner with water and fold in sides and roll up to enclose filling.
Step 3: Repeat with remaining pastry sheets, mince mixture, wombok and carrot.
Step 4: Half-fill a large saucepan with oil and heat to 180C over medium-high heat (when a cube of bred turns brown in 15 seconds your oil is ready).
Step 5: Cook rolls, in batches for 5 minutes or until golden and cooked through and using a slotted spoon to transfer to a plate lined with paper towel.
Step 6: Meanwhile , stir the sauce and 2 tablespoon water in a small saucepan over medium heat until heated through and transfer to a serving bowl and sprinkle sauce with chilli, if using, and extra spring onion and serve with rolls.

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