Ingredients

• 1 tbsp. butter
• 500g beef mince (lean)
• 1 brown onion, finely chopped
• 1 large carrot, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp. Worcestershire sauce
• 1/2 tsp chilli flakes
• 3 cups shredded wombok (cabbage)
• 2 tbsp. plain flour
• 3/4 cup chicken stock
• sea salt & cracked black pepper
• 16 frozen spring roll wrappers, defrosted
• Peanut oil, to fry
• Dipping Sauce
• 2/3 cup white wine vinegar
• 80g brown sugar
• 3/4 cup finely chopped pineapple
• 1 tbsp. fish sauce

Instructions

1. Melt the butter in a frying pan over medium heat. Add the onion, carrot and garlic, stirring, for 5 minutes or until soft. Add the beef mince and cook until browned, breaking up with a spoon. Add the Worcestershire, chilli, salt and pepper and mix to combine. Sprinkle over the flour and stir in, then add the chicken stock and cabbage and cook until thickened and the cabbage is wilted (2-3 min). Transfer to a large bowl and refrigerate until cool.
2. Meanwhile, make dipping sauce.
3. Lay two wrappers on top of each other. Brush sides with water. and spoon 1/8 of the mixture along edge closest to you. Fold in sides. Roll up firmly to enclose. Repeat with remaining wrappers and filling.
4. Pour in enough oil to come up the sides of a small fry pan and heat (you can put the handle of a wooden spoon into the oil and when it bubbles immediately, it's hot enough to fry). Cook rolls in batches for a few minutes on each side or until golden. Drain on paper towel. Serve with dipping sauce and salad.
5. Dipping Sauce: Bring vinegar and sugar to the boil in a saucepan over medium high heat. Reduce heat to medium low. Simmer for 5 minutes, then add pineapple and fish sauce and simmer for a further few minutes until slightly thickened and syrupy. Set aside to cool.