Korean Ground Beef Egg Rolls

500 g beef mince
1 tbsp sesame oil
1 tbsp SIDS GARLIC SAUCE
3 cloves garlic, minced
1 tsp fresh ginger, minced
½ cup brown sugar
¼ cup lite soy sauce
2 tsp Kaitaia Fire
24 egg roll wrappers
10 tender cabbage leaves, torn into small squares
2 carrots, cut into matchsticks
rice bran oil for frying
SIDS TAMARILLO SAUCE

Heat a large pan over medium high heat and brown the meat with sesame oil, SIDS GARLIC SAUCE, garlic and ginger. Drain 75% of the fat, add brown sugar, soy sauce and Kaitaia Fire. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
Remove meat from pan and add in the carrot sticks. Cook for 3-4 minutes until they are slightly softened.
Let the beef and carrots cool.
Working in sets of 4 lay out your egg roll wrappers. Add a small square of cabbage to the egg rolls. Add 5-6 carrot pieces and two tablespoons of beef. Wet the sides with water using your finger. Fold the sides in and wet the folded in sides. Roll closed like a burrito and set aside until you finish all 24.
Brush them with oil and bake at 220˚C for 18 minutes until brown. They have always been crispy but never chewy!
Freeze on a cookie sheet or tray without them touching each other if required later.
Drain on drying rack to prevent sogginess.
Pour SIDS TAMARILLO SAUCE into a ramekin to serve.