Ingredients:

Spring Rolls:

200 Grams (7 oz.) ground pork
100 Grams (3 oz.) Italian sausage, chopped
4-6 Portobello mushrooms, cut into strips
1 Carrot, cut into strips
2 Potatoes, boiled and mashed
1 pkg. small spring roll wrappers (thawed if frozen)
2 Tbsp olive oil
1 Tbsp salt
1 Tbsp pepper

Dipping Sauce:

2 Tbsp soy sauce
2 Tbsp lime juice
¼ Tsp sugar
¼ Tsp chili powder

Directions:

Mix ground pork, Italian sausage, Portobello mushrooms, carrot and mashed potatoes in a bowl. Then, season the mixture with salt and pepper.

Get a spring roll wrapper and put it in a clean working surface. Place a portion of the mixture on the wrapper. Take the left and right sides of the wrapper over the filling and fold them. Lift the wide end nearest you and tuck overtop. Roll to the other end. To make sure that the roll would stay shut, dip your fingers in water and wet the end of the spring roll.

Put olive oil in a frying pan and heat it up. When the oil is hot enough, put the spring rolls into the pan and cook these until they turn to medium golden brown. Remove the spring rolls from the pan and place them in a plate with paper towels to drain the excess oil.

For the dipping sauce, simply mix the soy sauce, lime juice, sugar and chili powder.

Serve the spring rolls with the dipping sauce.