“Stop Sitting on the Fence” Deep Fried Asian Spring Rolls « Gourmet Safari

Ingredients

• 2 cups of ground pork or ground beef (your call)
• 1 cup firm tofu
• 1 cup white mushrooms, finely chopped (pick your favourites - pun intended)
• 4 spring onions, thinly sliced
• 1 cup Napa green cabbage, finely shredded (soft leafy part)
• ¼ cup carrot, finely shredded
• 2 tablespoons cilantro leaves, finely chopped
• 3 cloves garlic, finely chopped
• 2 teaspoons freshly grated ginger
• ½ tablespoon sesame oil
• ½ tablespoon oyster sauce
• 1 teaspoon Chinese chili sauce
• ½ teaspoon fish sauce
• 1 tablespoon rice wine vinegar
• 1 egg (slightly beaten)
• Package frozen spring roll pastry wrappers made with wheat flour, thawed
• 1 egg yolk (slightly beaten)
• About 2 cups vegetable oil (canola or coconut oil) for deep frying
• 2 tablespoons low sodium soya sauce
• 1 teaspoon freshly grated ginger
• 2 tablespoons rice wine vinegar
• 2 tablespoons cider vinegar
• 1 tablespoon sesame oil
• 2 tablespoons freshly squeezed lemon juice
• Pinch sea salt/freshly ground black pepper