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.

Roast pork spring rolls
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Delicious roast pork spring rolls made from leftovers.
Ingredients:
  • 100g rice vermicelli noodles
  • 18.40 gm vegetable oil, plus extra to deep-fry
  • 4 spring onions, chopped
  • 3 garlic cloves, crushed
  • 3 tsp finely grated ginger
  • 1 carrot, grated
  • 750.00 ml finely chopped cabbage
  • 42.00 gm soy sauce
  • 750.00 ml chopped leftover roast pork
  • 250g pkt frozen spring roll wrappers, thawed
  • Finely chopped red chillies, in soy sauce, to serve
Instructions:
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them sit for 5 minutes, then drain and cool. Squeeze out any excess liquid and use kitchen scissors to cut them into shorter lengths.
  • Heat 1 tablespoon of oil in a large deep frying pan over medium heat. Cook spring onions, garlic, and ginger for 1 minute. Add carrot and stir-fry for 2 minutes. Stir in cabbage and cook for 2 more minutes until soft. Mix in soy sauce, pork, and noodles, tossing until well combined. Allow to cool.
  • Place a spring roll wrapper on your work surface with the corners positioned at the top, bottom, and sides. Add a 1/3 cup of filling in a 9cm-long line along the bottom third of the wrapper. Fold the bottom corner up and over the filling, then fold in the sides and roll up tightly. Seal the top corner with a dab of water. Repeat this process with the remaining wrappers and filling.
  • Fill a large saucepan halfway with oil and heat over medium-high heat. Cook rolls in batches for 2 minutes or until golden brown. Transfer to a plate lined with paper towel using a slotted spoon. Serve with a mix of chili and soy sauce.

Similar Recipes