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12 x large spring roll wrappers
500g (1 lb) leftover pulled pork (see my pulled pork recipe using my Marion’s Kitchen BBQ Pulled Pork Kit)
300g (10.5 oz) mozzarella block cheese, cut into 1cm x 8 cm logs (⅜” x 3”)
vegetable oil, for frying
2 tbsp plain (all purpose) flour, mixed with 2 tbsp water
Marion’s Kitchen Sticky Chilli Ginger Marinade or your choice of chilli sauce, for dipping
Place a spring roll wrapper on your bench top with a corner closest to you so that the wrapper looks like a diamond. Place about 2 tablespoons of pulled pork onto the bottom third of the wrapper, then a log of mozzarella cheese.
Fold the bottom corner over the filling and then tightly roll a couple of times. Then fold the side edges in (like an envelope). Roll tightly again and seal with your flour and water mixture, which acts as a glue. Place onto a large tray and repeat with remaining filling and wrappers.
Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C, or when a wooden spoon dipped into the oil forms small bubbles), cook the spring rolls in batches until golden. Flip them a couple of times as they cook to ensure they cook and colour evenly. Drain on kitchen paper and serve with your choice of dipping sauce.
Mortar and Pestle
MAKO Black Steel 
Just as Delicious
Sauce
I have tried most of your sauces and they are all delicious.
Thank You for being so clever. You make life easy for everyone who cooks.
Sauce
I have tried most of your sauces and they are all delicious. Than You for being so clever.
You make cooking easy for us .Your recipes are a delite.and very fresh and plenty of the good things we have to eat.Keep up the good work and a big THANK YOU.