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Pork spring rolls in lettuce leaves
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Ring in Chinese New Year with auspicious dishes like spring rolls and dumplings, symbolizing luck and prosperity with their resemblance to gold bars and bouillon.
Ingredients:
  • 18.40 gm vegetable oil
  • 250g pork mince
  • 2 garlic cloves, crushed
  • 500.00 ml finely shredded wombok
  • 1 large carrot, coarsely grated
  • 21.00 gm soy sauce
  • 32.40 gm hoisin sauce
  • 4.50 gm white sugar
  • Large pinch of ground black pepper
  • 50g dried rice vermicelli noodles
  • 10.00 gm cornflour
  • 12 frozen large spring roll wrappers,thawed (we used 21.5cm square wrappers)
  • Vegetable oil, for shallow-frying
  • Iceberg lettuce leaves
  • Hot chilli sauce, to serve
Instructions:
  • In a heated wok, sizzle oil over high heat. Sauté pork and garlic until pork is golden brown, about 2 minutes. Toss in cabbage, carrot, soy sauce, hoisin sauce, sugar, and pepper. Stir until just tender, about 2 more minutes. Place the flavorful pork mix in a spacious bowl, and swiftly cleanse and dry wok for the next step.
  • Place the noodles in a heatproof bowl, cover them with boiling water, and let them stand for 1 to 2 minutes until tender. Use a fork to separate the noodles, then drain and rinse them under cold water. Cut the noodles into 5cm lengths with scissors before adding them to the pork mixture. Toss everything together to combine.
  • Combine cornflour and 1/4 cup of cold water in a bowl until well mixed.
  • Lay a spring roll wrapper with one corner closest to you on a flat surface. Spoon 2 tablespoons of pork mixture in the center. Brush some cornflour mixture on the top corner. Fold the sides of the wrapper in, then fold over the bottom corner. Roll up tightly from the bottom to the top to seal the filling. Repeat to create a total of 12 spring rolls.
  • Fill a clean wok with vegetable oil to reach 5mm up the side. Heat over high heat. Shallow-fry spring rolls in batches, flipping them occasionally, for 2 to 3 minutes until golden brown. Place on a large plate lined with paper towels to drain excess oil. Serve the crispy spring rolls wrapped in lettuce leaves with a side of chili sauce.

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