Step 1

Heat the oil in a wok over medium-high heat until smoking. Stir-fry the garlic and ginger for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until mince changes colour. Add prawn and cabbage, and stir-fry for 2 minutes or until prawn changes colour. Add bean sprouts and soy sauce. Stir-fry until the liquid evaporates. Season with white pepper. Set aside to cool.

Step 2

Place 1 spring roll wrapper on a clean work surface. Place 2 tablespoonfuls of the chicken mixture diagonally across 1 corner. Brush the opposite corner with water. Fold in the sides and roll up to enclose filling. Repeat with remaining spring roll wrappers and chicken mixture.

Step 3

Add enough extra oil to a large heavy-based saucepan to reach a depth of 10cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread turns golden-brown in 15 seconds). Add one-third of the spring rolls and cook, turning occasionally, for 2 minutes or until crisp and golden. Transfer to a plate lined with paper towel. Repeat with remaining spring rolls, reheating oil between batches. Serve with sweet and sour sauce or chilli sauce.