Spring rolls

Heat 2 tbsp of oil in a large wok over high heat. Add the beef mince and garlic to the pan and stir-fry until the mince is broken up and changes colour. Add the carrot, cabbage and water, then stir-fry until the vegetables have wilted. Season to taste with the salt and white pepper.

Remove the pan from the heat, then drain the excess liquid from the pan into a small bowl. Stir ⅓ cup cornflour through the reserved liquid from the pan and mix well to dissolve. Return the cornflour mixture to the beef mince, mix to combine, then transfer to a large bowl. Cover with plastic wrap, then refrigerate for 1 hour before using.

Once the mixture is chilled, place a spring roll wrapper onto a clean, flat work surface. In a small bowl, combine 1 tsp cornflour with 1 tbsp water to make a slurry. Place 2 spoonfuls of the prepared filling into the centre of the wrapper, leaving a 5 cm border around the filling. Fold one corner towards the filling, then fold the left and right sides in towards the filling, then roll the wrapper like a cigar. Seal the edges using the cornflour slurry and fold to enclose completely. Repeat with remaining filling and spring roll wrappers, then transfer the rolled spring rolls onto a large plate, ready to fry.

Heat the 4 cups oil for deep-frying in a small saucepan or wok over medium-high heat. Deep-fry the spring rolls in batches, turning occasionally, until golden and crisp. Use tongs to transfer the spring rolls to a plate or tray lined with paper towels to absorb any excess oil. Repeat until all the springs rolls are fried.

Serve the spring rolls with sweet and sour sauce for dipping.