Heat the butter in a pan.

Spread the ground pork in the hot butter. Over high heat, leave for a minute or two to allow the underside of the pork to brown.

Set the heat to medium. Add the shallots, garlic and ginger. Cook, stirring, for half a minute.

Sprinkle in the salt, curry powder and chili flakes, and stir well.

Sprinkle in the flour and cook, stirring, for a minute.

Pour in the soy sauce, oyster sauce, broth and honey (if using).

Allow the pork curry to boil gently, uncovered and stirring often, until the sauce has reduced to a sticky paste that coats the bits of meat.

Cool the pork curry completely.

Place a spring roll wrapper on your work area and spread a heaping teaspoon of pork curry across the middle.

Flank the pork curry with cheese on both sides.

Cover the filling by lifting over it the of the wrapper nearest you and roll to compress the filling a bit.

Fold in the the sides of the wrapper.

Moisten the farthest tip of the wrapper with water (or egg wash) before rolling to seal.

Repeat until all the wrappers have been filled.

In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.

Fry the harumaki, in batches if your pan is not so large, until golden and crisp.