Crispy Spring Rolls

2 tbsp peanut oil
1 tsp minced ginger
2 tsp minced garlic
500 g pork mince
2 tbsp light soy sauce
1 cup grated carrot
½ cup sliced spring onions
Pinch of ground star anise
¼ tsp SIDS CRAZY SALT
1 cup bean sprouts
1 tsp toasted sesame oil
2 cups fine sliced green cabbage
3 tbsp oyster sauce
12 large Chinese spring roll wrappers
2 eggs, beaten
Rice bran oil, for shallow frying
Fresh coriander leaves, to garnish
Spring onions, sliced, to garnish
SIDS PLUM SAUCE, for dipping

Heat a large sauté pan over high heat. Add 1 tablespoon of peanut oil, then sauté garlic for 30 seconds until fragrant. Add pork and cook for 5 minutes until browned, breaking up with a wooden spoon as it cooks. Season pork with soy sauce, then transfer to a large bowl.
Return pan to heat and add remaining tablespoon of peanut oil. Sauté carrots & onions for 3-4 minutes until just cooked through. Season with SIDS CRAZY SALT, star anise and add sesame oil.
Turn off heat, fold in cabbage, (the residual heat will wilt the cabbage) then transfer vegetable mix to the bowl with the pork. Add oyster sauce and mix well. Cool, uncovered, in fridge for 15-20 minutes. Pour off any excess liquid.
Working with one wrapper at a time, brush with egg. With one corner facing you, place about 2½ tablespoons of filling in a log shape across the corner. Roll over opposite corner and tuck in neatly, then firmly roll the log over itself to secure. Fold in both sides, then roll until sealed by final top corner of wrapper. Repeat with remaining wrappers and filling.