Spring Rolls

500 g roasted pork, cut into matchsticks
4 tsp peanut oil
3 eggs, beaten
1 cabbage, shredded
½ carrot, julienned
200 g shredded bamboo shoots
1 cup wood ear mushrooms
1 tsp SIDS CRAZY SALT
2 spring onions, sliced thin
2½ tsp soy sauce
½ tsp salt
2 tsp sugar
1 pkt spring roll wrappers
1 egg white, beaten
Rice bran oil, for frying
SIDS TAMARILLO SAUCE

Heat 1 teaspoon of oil in a wok or large frypan over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
Heat the remaining oil in a wok or large skillet over high heat. Stir in cabbage and carrot and cook for 2 minutes to wilt. Add bamboo, mushroom, pork, SIDS CRAZY SALT, spring onions, soy sauce, salt, sugar and continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan and refrigerate until cold, about 1 hour.
To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
Heat about 15 cm of oil in a wok or deep-fryer to 175°C. Fry egg rolls 3-4 at a time until golden brown, 5-7 minutes. Drain on paper towels then serve with a bowl of SIDS TAMARILLO SAUCE.