Cantonese Spring Rolls

7 spring roll pastry sheets, 20 cm x 20 cm
Filling:--
2 mushrooms, chopped small
2 tsp butter
1 cm piece fresh ginger
1 clove garlic
1 spring onion
5-6 stalks of coriander
1 cup bean sprouts
4 fresh prawns
170 g pork fillet
Rice bran oil for frying
Marinade:--
1 tsp cornflour
1 tsp sugar
1 tsp chinese rice wine
1 tsp sesame oil
1 tsp chicken stock powder
1 tsp soy sauce
1 tsp oyster sauce
2 tsp cold water
SIDS HOT WORCESTER SAUCE for dipping

Prepare the Vegetables: Prepare all the vegetable items and place on a plate. Chop mushrooms (5 mm sized pieces) Finely chop ginger, coriander, spring onion and garlic. Place beansprouts on plate (no need to chop)
Prepare the Meat: Cut it very fine like matchsticks.
Start by cutting the fillet in half horizontally then vertically slice down to make matchsticks.
Place in a bowl and add the wine, cornflour, chicken stock, water and sesame oil. Stir very well to get everything combined.
Slice prawns horizontally in half then cut into 1 cm pieces. Place in a separate bowl
Cook the Meat & Mushrooms: Add 1 teaspoon oil to a pan. Add mushrooms, ginger & garlic and fry until all soft.
Add the pork then stir fry until cooked. Transfer to a mixing bowl and allow to cool.
Once the meat has cooled, add all the other ingredients together with the oyster sauce and combine very well.
Making the Wraps: These wraps are a standard size so we need to cut them into quarters otherwise your spring rolls will be huge! You will need a little bowl of water to wet the sides so they stick.
Work with 2 or 3 squares at a time then cover the rest with a damp tea towel. Place 1 tbsp of mix onto a wrap then roll & fold. Seal with water.
Put enough vegetable oil in a sauce pan, I prefer to fry 4-5 rolls at a time.
When hot enough, add the rolls and cook until golden.
Remove and drain on some kitchen paper and serve with SIDS HOT WORCESTER SAUCE or sweet chilli sauce for dipping.