Ingredients (Makes about 10 spring rolls) : -

200g shredded pre-cooked pheasant leg

Couple of handfuls of grated cabbage / kale / spring onions / spinach.

Similar amount of grated carrots (roughly 3 - 4, depending on size).

Similar amount of beansprouts – around 180g

Couple of cloves of garlic – crushed.

1tbsp fish sauce

1 tbsp Shaoxing rice wine (optional. Substitute with dry sherry for gluten-free version or omit altogether).

2tsp soy sauce

Packet of spring roll wrappers – available at Chinese Supermarkets, online, and some supermarkets. The ones I have are about 15cm wide. For a gluten-free alternative wrap in blanched cabbage leaves instead.

Slurry from 1 tbsp cornflour & 1tbsp water thoroughly mixed.

Rapeseed oil

Method : - 

Soften garlic in a drizzle of oil, then add cabbage, carrots, & beansprouts, and stir fry for a couple of minutes until wilted.

Stir through the fish sauce, rice wine & soy sauce, and cook for another minute or so until all the liquid is absorbed.  If there’s still some liquid left absorb with a little cornflour slurry.

When liquid has evaporated / absorb, spread mix on a baking tray and allow to cool.

Lie a spring roll wrapper so it points away from you like a diamond.             Keep the rest well sealed or under a damp cloth to stop them drying out. Pop a spoonful of mix in the bottom half, shaping it with your fingers, or if you have brandy snap moulds you can stuff one, and push the mixture out one end to get a good shape. Roll up from the bottom point until you’re at the halfway point. Then fold in each side as tightly as possible without tearing the wrapper, and continue to roll, sealing the final sides & point with a little slurry (I like to use a pastry brush but you can use your fingers). Fill, roll, seal, repeat

To cook : -

Deep fat dryer : heat to 170˚C

On Stove – add enough oil in a high sided saucepan (or wok if you have one) to completely submerge the rolls. Heat for a couple of minutes and test if it’s hot enough by sprinkling in a few breadcrumbs and seeing if they crisp up, or putting in a wooden spoon; if the oil bubbles up the spoon it’s hot enough.

Cook in batches for a couple of minutes until golden brown. Don’t overcrowd as you don’t want to drastically lower the temperature of the oil and end up with greasy rolls. 

Shake off as much excess oil back into the pan and drain the rolls on some kitchen towel on a rack over a baking tray.

Serve with sweet & sour dipping sauce or soy sauce or condiment of choice.

Store Cupboard Sweet & Sour Sauce : - 
4 tbsp cider vinegar
1 tbsp ketchup
1 tbsp water
1 tsp soy sauce
1 tsp cornflour
Honey to taste – probably around 3 tbsp

Combine all ingredients over a low heat, simmer to reduce & thicken, around 5 minutes.