Hong Kong home-made Spring Rolls

G’day mate! My name is Chili, a girl from Hong Kong.
I've been lived in South Australia for 1 year, Tasmania for 2 years and now I've moved to Western Australia for almost 1.5 years.
I've found my Mr Right here in WA, due to Covid-19, I'm unable to go back to Hong Kong to visit my family and they cannot come here, they even unable to join our marriage ceremony. Life is now settling in here (WA & Youtube), I will record our lovely marriage life with my “Hong Kong” style.
🧜🏻‍♀️🧜🏻‍♀️🧜🏻‍♀️🧜🏻‍♀️

Talking about my cooking, my cooking objective is to “use less-time, clean less-things, do less-jobs, to make the bigger portion and variety of foods”. (Yes, I am lazy 😆)
The difference of spring rolls between different place is Hong Kong Spring Rolls always got the nice taste and smell fillings, this makes so much different when we eat. Hong Kong Spring Rolls taste so good even when it gets cold.
There are so many ingredients we can put, with different fillings we can serve with different dipping. From the video I made is the typical Hong Kong Spring Rolls, there is no set rule for the ingredients (or my cooking lol). These fillings go very well with red vinegar.
If you use seafood like prawn or fish fillet to replace meat, can try mayo dipping. If you make it slimmer or smaller which will be great finger food for party or snack for kids.

Hong Kong home-made Spring Rolls

Ingredients:
Spring Rolls sheet 25 sheets
Pork mince 500g
Cabbage 200g
Carrot 200g
Red chilli 2-3pcs (optional)
Black fungus 15g
Grass noodle (mungbean noodle) 20g
Garlic mesh 2 tbsp
Corn flour 1 tbsp
Water 3 tbsp
Pinch of salt
Oil for stirfry and pan grill

Pork mince seasoning (at least 30 minutes marinated)
Pork mince 500g
Soy sauce 5 tbsp
Sugar 2 tbsp
White pepper ground 1 tsp
Salt 1 tsp

This is my very very FIRST posted youtube video, if you like it, please press “Like” & “subscribe”.
I will see you at the next video. Thanks!

Chili 🌶