Baked Pork & Cabbage Egg Rolls

500 g ground pork
1-2 tsp rice bran oil, as needed
1½ cups shredded carrots
1 cup diced yellow onion
6 cups shredded bok choy cabbage
1 clove minced garlic
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp ground ginger
1 tsp cornflour
12 egg roll wrappers
1 tbsp rice bran oil
1 large ramekin of SIDS TAMARILLO SAUCE

Preheat oven to 200°C. In a large pan, (I prefer cast iron) over medium high heat, brown ground pork by breaking it apart into small pieces as it cooks. Add a little oil to the pan as needed to prevent sticking, depending on how lean the meat is. Once cooked through, transfer to a covered dish for keeping while the vegetables cook. Prep the vegetables while the meat is cooking to save time.
Reduce the heat to medium and add the diced onions and shredded carrots to the pan the pork was cooked in. Cook for 3 minutes. Add a little oil as needed to prevent sticking.
Add 6 cups of shredded cabbage to the pan and cook for about 3 minutes, until the cabbage is wilted.
While the cabbage is cooking, whisk together the minced garlic, ground ginger, soy sauce, oyster sauce, fish sauce and cornflour in a small bowl. Once the cabbage is wilted, add it to the pan. Continue to cook, stirring frequently, until all of the liquid is absorbed, then remove the pan from the heat. Allow the mixture to cool for 10-15 minutes before filling the egg rolls.
To fill the egg rolls add ¼ cup of filling to the centre of the roll, fold in one corner, lightly wet it by dipping your finger in water, and fold over a second and a third corner. Lightly wet the folded corners again, and then roll the egg roll towards the fourth corner to form a roll.
Place each spring roll on a lightly greased baking tray and lightly brush each one with oil. Bake in oven for 10-12 minutes, until golden brown. Best served immediately with SIDS TAMARILLO SAUCE.