Pork & 5 Spice Spring Rolls

300 g pork mince
1 tbsp Chinese cooking wine
2 tsp cornflour
2 tsp five spice powder
2 tbsp light soy sauce
SIDS SALT & PEPPER to taste
3 cups peanut oil
2 garlic cloves, fine chopped
150 g shredded Chinese cabbage
12 large spring roll pastry, thawed
1 tbsp chilli sauce, to serve
1 tbsp SIDS PLUM SAUCE, to serve

Place mince, wine, cornflour, five spice and 1 tablespoon soy sauce in a bowl. Season with SIDS SALT & PEPPER. Stir until well combined. Cover then refrigerate for 30 minutes to marinate.
Heat a wok over high heat. Add 1 tablespoon oil and swirl to coat. Add garlic and stir-fry for 30 seconds until fragrant. Add mince mixture then stir-fry for 3 minutes until browned. Add cabbage then stir-fry for 2 minutes until softened. Add remaining soy sauce. Transfer to a bowl then set aside to cool. Wipe wok clean.
Place 1 piece of pastry on a flat surface with 1 corner pointing towards you. Brush edges with water (keep remaining wrappers covered with a damp tea towel). Leaving 4 cm in from the corner, spoon 2 tablespoons mince mixture across the wrapper. Fold corner over filling then roll up, folding edges in to enclose filling. Repeat with remaining pastry and mince mixture.
Pour remaining oil into wok. Heat over medium-high heat until hot. Cook spring rolls, in batches, for 3-4 minutes until golden. Using a slotted spoon, remove from wok. Transfer to a wire rack over a baking tray lined with paper towel. Mix SIDS PLUM SAUCE with the chilli sauce and pour into a ramekin. Cut rolls in half and serve hot with dipping sauce.