Pork and Shrimp rolls

So, my friend Graeme really wanted to learn how to make Chinese spring rolls. He is used to ordering in when he wants a taste of the Orient and is usually left wanting more when he runs out, as is the case with most of us. In light of this, I decided to help him out and teach him how to roll them. The trick is to realize that even though you are working with food, it is quite like origami. All you have to do is make sure your fingers are not sticking to the wrappers and keep your work station clean so that you can form the rolls with ease. It is fairly easy to make the wrappers on your own however, they are time consuming and for this specific project I did not want to go full crazy Nona mode and make EVERYTHING from scratch. Rather I stuck to making the stuffing on my own, and used store bought wrappers from my local Asian grocer.

Ingredients:

• Store bought wrappers - 1 pack (usually will be enough as a pack has about 50 wrappers)
• 2 pounds of pork mince
• 2 pounds of raw shrimp
• cilantro fresh
• fresh spring onions
• dipping sauce of your choice
• Oil for frying - 1/2 cup of vegetable oil or any other oil able to sustain high heat

Method:

• In a mixing bowl, take the pork mince and add the fresh cilantro and spring onions after a quick rough chop. 
• Clean and de-vein the shrimp, and then chop it up into chunks. Add it to the bowl with pork. 
• Give the mince and shrimp a good mix, so that the herbs are nicely blended with the shrimp and pork. That is your filling for the spring rolls.
• Now moving on to the wrapping. Make sure your work station is clean so you can use the counter space to start rolling. 
• Follow the instructions on the wrapper pack to make sure the wrappers do not dry out while you're using them. If they do, the wrappers will turn into hard, non malleable sheets, which will not serve any purpose.
• Take a tablespoon of the mixture and scoop that into a corner of the wrapper like the diagram shows (please refer to the diagram for these steps)
• Using the wrapper in a kite shape, one tip pointing down, put the mince mix towards the tip close to you. Then fold the tip over the mixture, followed by folding in the side "flaps". 
• Once the mixture is secure, finish the process by rolling up the rest of wrapper.
• To cook, heat up the oil in a sauce pot. Gently place the rolls, the fold side down in the oil to prevent splashing. 
• Cook each roll for 3 minutes each side, careful not to burn the outside. If the heat is too high, the meat inside won't cook and the wrapper will be dark. 

Serve this with any dipping sauce you prefer. It is a great appetizer and can be prerolled and frozen to have them ready in a jiffy.