Instructions: Very finely shred lettuce.

Slice spring onions.

Dice capsicum and water chestnuts.

Dissolve cornflour in chicken stock.

Heat oil in a large pan, add minced pork and saute 5 minutes or until cooked through.

Stir in all remaining ingredients except stock and cornflour and cook for a further 5 minutes.

Add stock and cornflour and stir 3 minutes.

Remove filling from pan, let stand for 30 minutes, frequently tossing flavourings through the vegetables.

Spoon tablespoons of pork mixture evenly across one corner of spring roll wrapper, brush edges of pastry with egg white, fold in ends and roll up to enclose filling.

Put into deep hot oil, and fry until golden brown and cooked through, approximately 5 minutes.

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