In a small drizzle of oil, begin to brown the pork mince, breaking it up with a wooden spoon. Add half the measure of Wok Sauce and saute for a further 2-3 minutes.
For the springs use large spring roll papers, they are easiest to work with. You can get small squares as well but this is more fiddley and gives smaller snack sized spring rolls.
Bring a pot of water to the boil and add the vermicelli and boil for 3 minutes or until noodles are just soft.
While the noodles are cooking add the grated carrot and cabbage to the pork mince and allow to soften and sweat down for a couple of minutes.
Drain the noodles and the easiest thing to do is use scissors to snip through the cooked noodles a few times to make them easier to work with. Add approximately 2 cups of cooked chopped noodles to the mince mixture with the remaining wok sauce. Toss through to coat. Remove from the heat and sit aside to cool slightly. Season well with Man Grind.
Mix cornflour with a couple of tablespoons of water to create a slurry, this will help act as the glue with folding the spring rolls.
To make the spring rolls, carefully pull off one sheet of pastry and place on the bench and fold the bottom of the pastry up towards the centre as per the picture.
Place about 3 spoonfuls of the filling over the triangle you have just folded.
Roll the bottom edge over the filling and then fold in the sides, see pictures below.
Tuck edges in firmly and roll up, dip your finger in the cornflour mixture and place a little on the corner of the pastry to help seal it.
Shallow fry the spring rolls in a large fry pan over a medium high heat until golden brown and crisp on all sides.
Serve with a crunchy green salad and hot sauce if you like.
To make a vegetarian option, finely diced mushrooms and extra cabbage can be used in place of mince.