All the flavours of old Canada in a crunchy, Asian spring roll wrapper. These bites bring delectable French Canadian meat pie to the party in a convenient, hand-held appetizer. What better way to celebrate Canada than serving these up at your next get together.
Heat a large cast iron pan over medium-high. Add oil, then pork, mushrooms, garlic and salt. Cook, stirring often, until pork is no longer pink, about 7 minutes. Add potatoes, stock, thyme, cinnamon and cloves. Simmer over medium-low until potatoes are cooked and liquid has been absorbed, about 12-15 min. Transfer to a bowl and refrigerate until cool, about 2 hours.
Pour oil into a large heavy-bottomed saucepan until it reaches 2 inches up the side of the pan. Line a large plate with paper towel.
On a clean work surface, position a spring roll wrapper so one corner points towards you. Cover remaining wrappers with a damp towel. Spoon 2 Tbsp filling onto bottom corner. Tightly roll corner towards the centre. At the halfway mark, fold in the sides to cover filling. Continue rolling until you’ve reach the opposite corner, then brush seam with water. Place the finished roll on a baking tray. Cover with a damp towel. Repeat with remaining wrappers and tourtiere filling.
Heat oil over medium until it reaches 350ºF. Cook spring rolls, in batches of 4, until golden brown and crisp, about 3 minutes. Transfer to paper-towel lined plate. Serve hot with ketchup, tonkatsu sauce or mango chutney. Garnish with green onions if desired.