Homemade Pork & Veggie Spring Rolls

• Meanwhile, grate carrot. • Finely chop onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 2-3 minutes. • Add carrot and onion and cook, stirring, until tender, 2-3 minutes. • Add sweet soy seasoning and a splash of water and cook until fragrant, 1 minute. Season to taste.

• Lay a filo pastry sheet on a dry surface. Spoon some pork filling along the edge of filo sheet and roll into a spring roll. • Slice in half and transfer to a plate. Repeat with remaining filo sheets and pork filling. • Wash and dry the frying pan, then return to medium-high heat with a generous drizzle of olive oil. Cook spring rolls in batches, folded-side down first, turning, until crispy and golden, 3-4 minutes. Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches if needed!

• While spring rolls are cooking, in a small microwave-safe bowl, combine the sesame oil and remaining garlic and microwave in 10 second bursts, until fragrant. • To garlic oil, add sweet chilli sauce and the vinegar. Stir to combine.

• Roughly chop Asian greens. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook Asian greens, tossing, until just wilted, 2-3 minutes. • Remove pan from heat, then add the soy sauce and toss to combine.