Pork Spring Rolls with Trio of Dipping Sauces

INGREDIENTS
12 spring roll wrappers
400g pork mince
1 clove garlic
1 tsp grated fresh ginger
1 tbsp chilli sauce
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
1 lime, juice of
½ carrot, julienne
2 spring onions, julienne
12 medium sized choy sum or bok choy leaves
100g pad thai noodles
Dipping Sauces
¼ cup soy, sweet chilli and peanut satay sauces

METHOD
Gently saute pork mince with garlic and ginger till cooked.
Drain off pork fat.
Add chilli, fish and soy sauces, sugar and squeezed lime to taste (you may want to add a pinch of salt). Set aside.
Place noodles in bowl, pour over boiling water to cover, place plate on top to keep in steam and leave for 10 minutes.
Gently peel off three spring roll wrappers and place one choy sum leaf on the bottom left hand corner of each.
Place several julienne of carrot and spring onion on leaf, several noodles and then a dessertspoonful of mince mixture.
Roll corner of pastry over filling, bring in sides and roll up.
Repeat process three more times.
Deep fry spring rolls in wok, three at a time on med/high heat for approximately 7-10 mins.
Repeat process.
Serve spring rolls on a platter with trio of dipping sauces, with plenty of napkins.

SOURCE
Juliette