Prawn spring rolls with sweet and sour sauce

Sweet and sour sauce

• 60 g white sugar
• 2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 1 tbsp tomato sauce
• 100 g pineapple juice
• 1 tsp cornflour

Spring rolls

• 200 g cabbage, cut in pieces
• 3 - 5 sprigs fresh coriander, to taste (optional)
• 3 cm piece fresh ginger, peeled
• 2 garlic cloves
• 20 g dried shiitake mushroom, cut into slices
• 150 g spring onions/shallots, trimmed and cut in pieces
• 12 canned water chestnuts, cut into halves
• 150 g carrot, cut into pieces
• 50 g sesame oil
• 100 g pork mince
• 100 g peeled raw prawns, deveined and roughly chopped
• 2 tbsp soy sauce
• 2 pinches salt
• 2 pinches ground white pepper
• 2 tsp cornflour
• 20 spring roll pastry sheets (see Tips)
• water, for sealing
• oil, for frying
• 1 egg, beaten