Leftover Pulled Pork Spring Rolls | Marion's Kitchen

Place a spring roll wrapper on your bench top with a corner closest to you so that the wrapper looks like a diamond. Place about 2 tablespoons of pulled pork onto the bottom third of the wrapper, then a log of mozzarella cheese.

Fold the bottom corner over the filling and then tightly roll a couple of times. Then fold the side edges in (like an envelope). Roll tightly again and seal with your flour and water mixture, which acts as a glue. Place onto a large tray and repeat with remaining filling and wrappers.

Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C, or when a wooden spoon dipped into the oil forms small bubbles), cook the spring rolls in batches until golden. Flip them a couple of times as they cook to ensure they cook and colour evenly. Drain on kitchen paper and serve with your choice of dipping sauce.