Fried Spring Rolls with Apricot Sauce

1: Finely slice cabbage, carrots, garlic and water chestnuts.

2: Preheat a skillet and cook the pork until golden brown. Season with salt and pepper.

3: Strain the pork fat into a pot and return the meat back into the skillet.

4: Add soy sauce, oyster sauce and shaoxing wine. Cook for 1 minute and then set the pork aside to cool.

5: In the pot with the pork fat, sweat the cabbage, carrots, garlic, and water chestnuts. Season with salt, pepper and five spice.

6: Combine the pork and vegetables in a bowl and set aside to cool down.

7: Lay the spring roll wrapper on the work surface in a diamond position. Place the cooled pork mixture on the bottom of the spring roll wrapper and roll up halfway, fold the sides in, and then finish rolling. Seal the wrapper with cornstarch slurry or egg white.

8: Fill a large pot halfway up with vegetable oil and heat to 325°F. Working in small batches, fry the spring rolls for 1-2 minutes or until golden brown.

9: Remove the spring rolls from the oil and place them onto a plate lined with paper towels to absorb excess oil.

10: To make the dipping sauce, in a bowl combine apricot jam, soy sauce, rice vinegar, microplaned garlic and ginger. (Add cayenne for a little bit of heat)

11: Let the sauce rest in the refrigerator for a few hours so that the flavors can develop before using.