[Cooking Techniques] NZ Cheat's Beef & 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 beef mince, breaking up with a spoon, until just browned, 2-3 minutes. • Add carrot and onion and cook, until tender, 2-3 minutes. • Add sweet soy seasoning and a splash of water and cook, until fragrant, 1 minute. Season to taste.

• Lay filo pastry sheets on a dry surface and fold in half. • Spoon some pork filling in the center of filo sheet. Fold edges over and roll into a spring roll. Transfer to a plate. Repeat with remaining filo sheets and pork filling. • Wash out frying pan and 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 heatproof 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 and return frying pan to medium-high heat with a drizzle of olive oil. Add Asian greens and cook until just wilted, 2-3 minutes. • Remove pan from heat, add the soy sauce and toss to combine.