Spring Rolls 
Spring rolls, yum! Make them yourself following Mad Mick's recipe and you'll realise it's worth the effort making them from scratch.
Makes about 35 spring rolls.
Ingredients
500g beef or chicken mince
1 onion
1 medium sized carrot
Quarter of cabbage
2 eggs
1 clove garlic
Spring roll pastry (Enough to do about 35 spring rolls)
Sesame Seed oil
Fish sauce
Salt & pepper
Vegetable oil
Method
1. Chop cabbage into small pieces, peel & grate carrot and place both into a pot, cover with water and cook until vegetables are soft.
2. Cut onion finely and add to a bowl along with the mince meat.
3.Peel the garlic, chop finely and add, along with 2 drops of sesame seed oil, a tablespoon of the fish sauce and a spinkle of salt and pepper, to the mince meat.
4. Mix what you added add step 3 together with your (clean) hands until well combined.
5. Add the combined mix from step 4 to a frying pan along with a splash of vegetable oil and cook until the mince has browned.
6. After the cabbage/carrot has cooked, drain the excess moisture, and do the same with the mince mixture and combine both in a bowl and mix together.
7.Crack the eggs into a bowl and whisk together with a whisk or fork.
8. Lay out a spring roll pastry sheet with the floured side up (This is the side that has flour on it, they come like that).
9. Now, get a pastry brush (looks like a little paint brush and no don't get an old paint brush from the shed for this).
10. Dip the brush in the egg mix and paint down both sides and the bottom of the pastry sheet .
11. Using a tablespoon, spoon about one and a half spooon fulls of the mixture in the middle of the pastry sheet, towards the end closest to you (see the second photo above).
12. Fold both sides in (see third photo above).
13. Brush some of the egg mix along the top of the pastry sheet and fold the bottom up over the mixture and roll up tightly.
14. Repeat until you've used up all of the mince/vegetable mix.
15. Here's a tip, it's important not to put too much of the mixture onto the pastry sheets, otherwise your spring roll will split. The completed, uncooked spring roll should look like a fat cigar (see fourth photo above).
16. To cook, it's best to use a deep fryer that is clean and has fresh vegetable oil in it to cook with. If you don't have a deep fryer you can get away with shallow frying in a frying pan. Please note though that if you are using a frying pan, be careful of the amount of oil you use, an oil spill onto a hot cook top is a real fire risk, be careful.
17. Cook the srping rolls in small batches until just turned golden brown (they will continue to brown when removed from the oil).
18. Drain on absorbent paper and serve hot with sweet chilli sauce, Yumbo!