Combine the mince, spring onion, ginger, garlic and Chinese five spice in a bowl.

Place 1 spring roll pastry sheet on a work surface. Place 2 tablespoons of the mince mixture diagonally across 1 corner. Top with a little wombok and carrot. Brush opposite corner with water. Fold in sides and roll up to enclose filling. Repeat with remaining pastry sheets, mince mixture, wombok and carrot.

Half-fill a large saucepan with oil. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns brown in 15 secs). Cook rolls, in batches, for 5 mins or until golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.

Meanwhile, stir the sauce and 2 tablespoon water in a small saucepan over medium heat until heated through. Transfer to a serving bowl.

Sprinkle sauce with chilli, if using, and extra spring onion. Serve with rolls.

1 teaspoon MasterFoods Chinese Five Spice

10 sheets spring roll pastry, thawed

1 cup (80g) shredded wombok (Chinese cabbage)

1 carrot, coarsely grated

Vegetable oil, to deep-fry

145g packet Lee Kum Kee Ready Sauce for Lemon Chicken or Lee Kum Kee Ready Sauce for Honey & Soy Stir-Fry Chicken

1 long red chilli, thinly sliced (optional)

1 spring onion, extra, thinly sliced