Fried Thai Spring Rolls With Plum Sauce

Ingredients

• ¼ cup Pantai Plum Sauce

Filling

• 6 oz (170g) pork butt, cut into thin strips
• 2 tablespoons Frymax Coconut oil
• 6 oz (170g) cabbage, sliced thinly
• 2 tablespoons Chopped scallions

Seasonings

• 1 tablespoon Pantai oyster sauce
• 1/4 cup water
• 1 teaspoon Primeo sesame oil
• 1/4 teaspoon sugar
• 1/4 teaspoon salt or to taste
• 3 dashes ground white pepper
• 1 packet frozen spring roll wrappers, thaw to room temperature
• 1 large egg, lightly beaten

 Procedure

1. To make the filling, heat the oil in a skillet over high heat.
2. Add the pork and stir fry until the surface turns white.

3. Add the cabbage, stir a few times before adding all the seasonings. Transfer the filling to a big bowl, let cool.

4. Roll the filling into the spring roll wrappers.
5. Deep fry the spring rolls in a pan until golden brown.
6. Remove the spring rolls using a strainer or a slotted spoon, draining excess oil on a plate lined with paper towels.

7. Serve immediately with a bowl of plum Sauce.