150 g lean pork mince
2 tablespoons sesame oil
1 coquette julienned fine and small
1 small carrot julienned fine and small
2 spring onions finely chopped
4 mushrooms finely shredded
1 small onion finely chopped
1 tablespoon soy sauce light
1 teaspoon dark soy sauce
½ teaspoon sugar
12 spring rool pastry wrappers thawed
21/2 cups vegetable oil
Season port mince with 1 teaspoon sesame oil. Heat 1 ½ tablespoons of the remaining sesame oil in the wok on high. Stir fry the port until it changes colour. Remove and set aside.
Add the coquette, carrot, spring onions, mushrooms, and onion. Add the mince and the soy sauces and sugar. Stir for for 30 seconds remove and cool. Clean the wok.
Separate the spring roll wrappers, place diagonally on a board. Place 2 teaspoons of the filling in a sausage shape in one corner, fold the nearest end over, roll once. Fold in the sides, continue to roll up. Moisten the tip with a little water and stick down.
Heat the vegetable oil and remaining sesame oil on medium. Deep fry the spring rolls in small batches until golden brown . Drain on paper towels, serve with chilli sauce.