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Pork and vegetable spring rolls recipe
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Spring rolls: Festive, golden treasures symbolizing wealth.
Ingredients:
  • 65g dried vermicelli noodles
  • 18.40 gm vegetable oil, plus extra, to deep fry
  • 250g pork mince
  • 2 garlic cloves, crushed
  • 3 tsp finely grated fresh ginger
  • 1 carrot, peeled, coarsely grated
  • 100g shiitake mushrooms, stalk removed, finely chopped
  • 5.00 gm cornflour
  • 20.00 gm cold water
  • 48.80 gm Panda Brand Oyster Sauce
  • 21.00 gm soy sauce
  • 18 frozen spring roll wrappers, thawed
  • Lee Kum Kee Sweet & Sour Sauce, to serve
  • Thinly sliced green shallots, to serve
Instructions:
  • Immerse the noodles in boiling water for 3 minutes, or until they become tender. Drain and rinse with cold water, gently squeezing out any extra moisture. Cut into desired lengths and set aside.
  • In a wok over medium-high heat, heat 1 tablespoon of oil. Add pork and stir-fry until browned, about 2-3 minutes. Add garlic and ginger, stir-frying for another minute. Add carrot, mushrooms, and noodles, and stir to combine. Mix cornflour and water in a bowl until smooth. Pour in oyster sauce, soy sauce, and half of the cornflour mixture. Stir-fry for 1-2 minutes until well combined and liquid is absorbed. Let cool before serving.
  • Lay a spring roll wrapper on a clean surface with a corner facing you. Add 2 heaped tablespoons of pork mixture in the center. Fold the sides in, then fold over the bottom corner. Roll up from bottom to top to create a log shape. Brush a bit of the remaining cornflour mixture on the top corner. Roll to seal. Repeat these steps to make 18 spring rolls.
  • In a large deep saucepan, fill with oil to a depth of 10cm and heat to 180C using a cook’s thermometer over medium-high heat. Deep-fry spring rolls in 3 batches for 2-3 minutes or until golden. Drain on paper towel, sprinkle with shallots, and serve with sweet and sour sauce.

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