1 kg chicken mince
4 spring onions, finely sliced
4 cm piece fresh ginger, peeled and finely chopped
3 garlic cloves, finely chopped
¾ cup grated pumpkin
¼ cup oyster sauce
½ cup chopped fresh coriander
2 tsp sesame oil
250 g packet (20) frozen spring roll wrappers, thawed
vegetable oil, for deep-fat frying
- Heat 2 teaspoons vegetable oil in a non-stick frying pan over medium-high heat. Add the chicken mince and cook, breaking up lumps with a spoon, for 5 min or until cooked through.
- Add spring/green onions, ginger, garlic, pumpkin and oyster sauce and cook for a further 3-4 min or until pumpkin has softened. Remove from heat and stir through coriander and sesame oil. Season to taste with ground white pepper and set aside to cool completely.
- Lay 1 spring roll wrapper, with a corner pointing towards you, on a clean bench. Place ¼ cup of chicken mixture in a line 2-3cm in from the edge closest to you and fold the corner over the filling. Fold in the edges then roll up firmly. Seal the points with water. Repeat to make 20 rolls.
- Heat enough vegetable oil in a medium heavy-based saucepan to come two-thirds up the sides over medium heat until hot. Deep-fry rolls in batches of 4-5 for 2 min or until golden brown and crisp. Drain on paper towel. Serve with sweet chilli or sweet and sour sauce for dipping.