Roughly chop the cabbage and put into a 4L pot. Peel and dice the carrot into small cubes and add to the pot. Chop the brussel sprouts and add in. Add the chicken stock and seasonings.

Bring to a simmer and cover. Simmer 2 hours. Stir regularly to prevent sticking.

Fry the pork mince 2 minutes in peanut oil till just turning brown. Add in the ginger, seasonings and sesame oil. Cook 2 minutes longer till just brown.

Add the meat and vegetables together. Add in the potato starch and cook 15 minutes. Mash a bit with the back of a large spoon. Cool till <50° and drain excess moisture. Return to a bowl and refrigerate overnight.

Whisk the 2 eggs into a wash with a little water. Using a brush coat the wrapper with egg. Put 1 Tablespoon of cold mixture in a sausage shape diagonally towards a corner and roll tightly folding in the edges, sealing well with egg wash. Make sure each touching surface has eggwash on it. Repeat 50 times. Set on a tray with baking paper and Freeze. Or put 3 Tablespoons of filling on a large wrapper.

Sit the frozen rolls on the bench for 10 minutes while the deep fryer heats up. Deep fry small frozen spring rolls 4 minutes at 180° in peanut oil. Do lots of frothing. Or deep fry large frozen rolls for 7 minutes.

Serve with Ayam Plum sauce or sweet and sour sauce.  
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If you use two cabbages then you will get more rolls. Any extra liquid you drain out is a fabulous concentrated stock.




              

1 Large Cabbage  (or 2)
2 medium Carrots
12 Brussel Sprouts
1 cup Chicken stock
1 pinch Umami
1/2 tsp Salt

400g Pork Mince
1 Tbs Ginger chopped finely
1 pinch Umami
1 Tsp Sugar
1/4 tsp Salt
2 Tbs Peanut oil
4 splashes Sesame oil
1 Tbs potato starch in a little water

2 Eggs with a little water
50 x 20cm Spring Roll wrappers
or
18 x 30cm Spring Roll wrappers

Peanut oil for frying

Makes 50 small rolls or 16 large rolls

Spring Rolls are really quite easy to do. Buy the frozen wrapper and roll them up with a filling. With infinite variations possible. Every Chinese, Thai etc restaurant has their variation with crispier and healthier fillings and so forth. Although it seems to me many mini spring rolls are more wrapper than actual filling. What is embedded in my taste is the original style spring rolls of the 1970s. A bit greasy, a bit mushy and full of flavour with a wonderful texture. 

I make and freeze a batch in 6 packs. Small and or large. 10 minutes to heat the deep fryer up and a few minutes to cook. In the USA they call them egg rolls. The reason is you must use an egg wash to seal them up. If not you risk them exploding apart when cooked. Serve with Plum or sweet and sour sauce.

The ratio of meat to vegetable in this version is quite high. You could easily add a second cabbage no problem at all for a more vegetable ladened filling. In fact there is so much possible with so many fillings.