adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pork spring rolls
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Marion Grasby shares the recipe for deliciously crispy spring rolls.
Ingredients:
  • 50g bean thread vermicelli
  • 18.40 gm vegetable oil
  • 250g pork mince
  • 3 garlic cloves, finely chopped
  • 500.00 ml finely shredded cabbage
  • 250.00 ml grated carrot
  • 48.80 gm fish sauce
  • 4.50 gm white sugar
  • 1/2-1 tsp ground black pepper
  • 16 x 20cm frozen spring roll wrappers, thawed
  • 40g (1/4 cup) plain flour
  • 60ml (1/4 cup) water
  • Vegetable oil, to deep fry
Instructions:
  • Place vermicelli in a bowl and cover with boiling water for 1 minute. Drain, then rinse with cold water to cool and drain once more.
  • In a wok over high heat, sizzle pork and garlic in vegetable oil until pork turns golden, about 2 minutes.
  • Combine vermicelli, cabbage, carrot, fish sauce, sugar, and pepper in the pan. Stir fry until evenly mixed.
  • Lay a spring roll wrapper diagonally in front of you on a clean surface. Spoon 2 generous tablespoons of pork mixture in the middle.
  • Gently fold the sides of the wrapper, then fold over the bottom corner, and roll up from bottom to top to create a perfectly filled log.
  • Mix together flour and water in a bowl. Spoon some of the flour mixture onto the top corner of a sheet of dough. Roll the dough to seal it. Repeat this process to create 16 spring rolls.
  • Heat oil in a large deep saucepan to 180°C over medium-high heat. Deep fry spring rolls in 3 batches for 2-3 minutes until golden brown. Drain on paper towel.

Similar Recipes