Fresh Spring Rolls (ff)

Ingredients:
2 tsps grated fresh ginger
2 cloves gralic, crushed
5 green onions, chopped
250 g minced pork
350 g medium uncooked prawns, shelled, chopped
2 tbsps chopped fresh mint leaves
1 tbsp fish sauce
2 tbsp sweet chilli sauce
1 tbsp lime juice
1/2 teaspoon sugar
30 x 16 cm round rice paper sheets

Chilli sauce:
1 cup (220 g) sugar
1/2 cup (125 ml) water
1/2 cup (125 ml) lime juice
2 tbsps sweet chilli sauce
1 tbsp chopped fresh coriander leaves
2 bird's eye chillies, chopped

1. Cook ginger, garlic and onion in large oiled frying pan, stirring, until fragrant. Add pork and prawns, cook, stirring, until prawns have just changed colour and pork is cooked through. Stir in mint, sauces, juice and sugar; cook, stirring until liquid has evaporated, cool.
2. Place 1 sheet of rice paper in bowl of warm water until just softened, lift from water carefully, place on board. Cut sheet in half, place 1 tsp of pork mixture on corner of each half, fold in sides, roll up to enclose filling. Repeat with remaining pork mixture and rice paper. Serve with Chilli Sauce.
3. Chilli sauce: Place sugar and water in small saucepan, stir over heat, without boiling, until sugar is dissolved. Bring to boil; simmer, uncovered, without stirring, about 5 minutes or until sauce has thickened slightly. Stir in remaining ingredients, cool.

Makes 60