Red-wine reduction and double-cream yoghurt add sweet and tangy flavours to these pork spring rolls. What a delicious starter!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the red-wine reduction
1 cup red wine
¼ cup sugar
For the pork spring rolls
1 cup leftover gammon, shredded
1 cup leftover vegetables, julienned
¼ cup leftover gravy
6 sheets phyllo pastry
60 g butter, melted
Vegetable oil, to deep-fry
To serve
Lime slices
Leftover vegetables, cut into ribbons
Double-cream yoghurt
Microherbs

METHOD
For the red-wine reduction
1. Place the wine and sugar in a small pot. Cook over medium heat until reduced by half, about 10–15 minutes.
For the pork spring rolls
1. Toss the shredded gammon and vegetables with the gravy. Season with salt and pepper.
2. Sandwich together 2 phyllo sheets, brushing with butter in between. Cut into 4 long strips.
3. Place 1 tbsp filling at one end of each strip. Roll up, folding in the edges to keep the filling in. Seal the ends by brushing with water. Repeat.
4. Heat oil over medium-high heat. Fry spring rolls in batches for 2–3 minutes, until golden. Remove with a slotted spoon and drain on paper towel.
To serve
1. Cut spring rolls in half and arrange on a plate. Add lime slices, vegetable ribbons and dollops of yoghurt. Finish with a drizzle of wine reduction and a sprinkle of microherbs.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

For a meat-free option that is perfect for summer, try our tropical spring rolls with mango and avo dipping sauce.