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Pork and five spice spring rolls
Pork and five spice spring rolls
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Create impressive homemade spring rolls to delight guests.
Ingredients:
  • 300g pork mince
  • 20.00 ml shao hsing (Chinese cooking wine)
  • 5.00 gm cornflour
  • 2 tsp Chinese five spice powder
  • 42.00 gm light soy sauce
  • 682.50 gm peanut oil
  • 2 garlic cloves, finely chopped
  • 150g shredded Chinese cabbage
  • 12 large sheets frozen spring roll pastry, thawed
  • Hot chilli sauce, to serve
Instructions:
  • Combine mince, wine, cornflour, five spice, and 1 tablespoon soy sauce in a bowl. Season generously and mix until fully incorporated. Cover and chill in the refrigerator for 30 minutes to let the flavors meld together.
  • 1. Heat a wok over high heat until smoking. Drizzle in 1 tablespoon of oil, ensuring the wok is fully coated. Toss in the garlic and stir-fry for 30 seconds until aromatic. 2. Add the minced mixture and stir-fry for 3 minutes until browned. 3. Toss in the cabbage and cook for 2 minutes until softened. 4. Drizzle in the remaining soy sauce. 5. Transfer the stir-fry to a bowl and allow it to cool. 6. Clean the wok with a quick wipe.
  • Lay a piece of pastry on a flat surface with a corner facing you. Moisten edges with water (cover remaining wrappers with a damp tea towel). Leaving a 4cm border, spread 2 tablespoons of mince mixture across the pastry. Fold the corner over the filling, then roll up, tucking in edges to seal. Repeat process with remaining pastry and mince mixture.
  • Heat the remaining oil in the wok over medium-high heat until hot. Cook the spring rolls in batches for 3 to 4 minutes or until golden. Remove from the wok using a slotted spoon and transfer to a wire rack over a baking tray lined with paper towel. Cut in half and serve hot with chili sauce.

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