Indian Cooking Recipe : Spring Rolls Ingredients : 2 tbsp conrnflour ½ cup water 455g packet spring roll wrappers oil for deep-frying For the filling : 500g green king prawns, onion 2.5 cm piece fresh ginger ½ cabbage 250g can water chestnuts, chopped 8 spring onion, chopped 1 red pepper, seeded, finely chopped 125g mushrooms, thinly sliced 500g minced pork ¼ cup dry sherry 1 tbsp soy sauce 1 tsp sugar ½ tsp salt 1 tbsp oil Method : Combine cornflour and water in bowl. Spoon a tbsp of filling evenly across one corner of each spring roll wrapper, fold in sides, roll up into an envelope shape, brushing edges with cornflour mixture. Deep-fry spring rolls in batches in hot oil until golden brown and cooked through, about 5 minutes; drain on absorbent paper. For the filling Devein and chop prawns into small pieces; peel and grate ginger finely; shred cabbage finely; shred cabbage finely. Put all prepared ingredients into bowl. Add pork, sherry, sauce and sugar and salt; mix well. Heat oil in pan, add pork mixture, cook, stirring, about 4 minutes. Remove from pan; cool.