Crispy pork spring rolls

Mash the pork luncheon meat.

Chop the green beans, carrots, onion, and garlic finely.

Heat some oil in a non-stick pan and add the onion and garlic. Fry until translucent.

Add in the pork luncheon meat and break it up while frying.

Turn the heat down to medium and add the green beans, beansprouts, and carrots. Season with salt and sugar.

Lay down the spring roll wrapper in a diamond shape so that you will start rolling from one corner towards the opposite corner. Place 2 tablespoons of filling on the lower half of the spring roll pastry and roll it tightly halfway up the wrapper.

Bring the sides of the spring roll wrapper to the center and continue rolling it tightly towards the edge.

The moisture from the filling will seal the spring roll. If not, you can use a bit of water to secure it.

Pour vegetable oil in a high pan and make sure it will cover the spring rolls.

Check the temperature of the oil before dumping the spring rolls in. Place the end of a wooden chopstick in the oil, if there are bubbles around the stick, the oil is ready.

Carefully place the spring rolls in the oil. Do not fry too many spring rolls at a time as it will make the temperature of the oil drop and make the spring rolls absorb too much oil and go soft.

Let the spring rolls fry for 2-3 minutes until they are golden brown and crispy. Turn occasionally.

Transfer to a paper towel to dry.

Serve the crispy spring rolls hot with a sweet and sour sauce for dipping.