Brunswick spring rolls with cabbage

Ingredients

• 1 onion
• 150 g of white cabbage
• 1 carrot
• 4 sheets of spring roll wrappers (available at Asian grocery stores, or frozen)
• A pinch of five-spice powder or a commercially available spice blend
• 100 g of pork loin or ground meat
• oil paint, vegetable-based
• pepper from the mill
• salt
• deep-fried oil paint

Boil some water in a pot and add salt.

Wash the vegetables and cut them into small strips.

Submerge them in boiling water and cook for a few minutes, until they reach the desired level of doneness.

Drain the vegetables, rinse them in cold water, drain well, and set aside.

Cut the meat into very small pieces and dredge it in a little bit of flour.

Add the vegetables, salt, pepper, and season with five-spice powder.

Place a small amount of filling on a tortilla, roll it up halfway, fold the sides over, and then roll it up completely. Moisten the edges with a little water to help them stick together.

Heat vegetable oil in a pot and fry the rolls for a few minutes, turning them occasionally. Once they are golden brown, remove them from the oil with a slotted spoon and serve immediately.