I really like spring rolls. However, they can be a bit too oily, and it doesn't agree with my stomach. I saw a recipe in one of those supermarket food magazines where they cooked the spring rolls in an airfryer, and decided to try a very traditional recipe to see if it worked. This particular recipe is made to celebrate Chinese New Year. It has been modified to make it easier. I have to admit that I really enjoyed the rolls. They get crunchy, light and delicious. I served them with an Asian style salad that we really enjoy and also with Hoisin-glazed chicken skewers . The combination was superb. INGREDIENTS Filling 5 Tbsp light soy sauce 2 tsp roasted sesame oil 3 1/2 Tbsp Shaoxing rice wine 1 1/2 tsp cornflour 450g centre-cut pork loin, trimmed and cut into very thin strips ( I used pork mince instead ) 6 dried Chinese mushrooms 1/2 tsp freshly ground black pepper $ Tbsp oil 1 Tbsp finely chopped ginger 3 garlic cloves, finely chopped 130g Chinese (Wombok) cabbage, finely shredde...