For the Tomato Chilli Jam, place sugar and 3 tablespoons of the water in a frypan over high heat and simmer until sugar dissolves and syrup becomes thick.
Before sugar starts to colour, add verjuice and whisk to combine. Add chilli, tomato and salt and pepper to taste. Reduce heat and allow jam to simmer, stirring occasionally, until reduced and thickened, about 20-25 minutes. When cooked, set aside to cool until needed.
For the Brik Pastry, whisk together flour, water, oil and salt in a large bowl until smooth and consistency of thin cream. Set a saucepan of water over low heat and place a non stick frypan on top. Use a pastry brush to spread a thin layer of the pastry batter in a circular shape, roughly 15cm in diameter, into the centre of the frypan. Quickly brush another layer of pastry batter on top of the first ensuring the pastry circle has no holes. As the edges of the pastry circle start to lift, remove pastry from the frypan and lay onto a baking tray lined with baking paper. Repeat with remaining batter until you have 12 rounds. Allow to cool until needed.
For the Pork and Ricotta Filling, wrap garlic in foil and roast in the pre-heated oven for 30 minutes until soft.
Meanwhile, heat grape seed oil in a large frypan over high heat. Fry pork mince, thyme leaves and pancetta until brown and crispy. Transfer to a medium bowl along.
Remove the garlic form the oven and peel. Add the roasted garlic cloves to the pork mixture. Combine the ricotta with the milk to soften, then add to the pork mixture. Season to taste and mix well to combine.
Heat oil in a large saucepan, wok or deep fryer to 180C for deep frying.
To assemble spring rolls, divide filling between each pastry round, top with a basil leaf and roll, tucking ends in. Secure the edge with a little watered down pastry batter.
Fry spring rolls, in batches, for 2-3minutes until golden and crispy. Set aside on paper towel to drain.