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Pork spring rolls.

Pork Spring Rolls

Easy to make pork spring rolls, great for serving at parties or enjoy as a snack.
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Prep Time : 20 mins
Cook Time : 15 mins
Plus time to chill the filling and rolling. : 3 hours
Total Time : 35 mins
Course : Snacks
Servings : 50 x (10 cm) spring rolls
Calories : 100 : kcal
Author : Harriet

INGREDIENTS

Filling

  • 1 tablespoon vegetable oil
  • 150 grams onions finely diced
  • 3 garlic cloves grated or finely mined
  • 700 grams pork mince
  • 500 grams cabbage finely shredded
  • 4 tablespoons oyster sauce level
  • 4 teaspoons fish sauce
  • 2 teaspoon chicken stock powder level
  • 2 heaped teaspoon cornflour + 3 teaspoon water

Spring Rolls

  • 50 spring roll wrappers 19cm x 19cm
  • 1 beaten egg for sealing the rolls
  • Oil for deep frying
  • Sweet and sour sauce for dipping

INSTRUCTIONS

Making the Filling

  • Heat oil in a skillet or work over high heat. Add onion and stir fry until translucent. Add garlic and stir fry for about 1 minutes.
  • Add the pork. Cook, breaking it into small pieces as you go, until it changes colour and is no longer pink.
  • Add the shredded cabbage. Cook and stir for about 5 - 8 minutes until the cabbage has wilted and become soft.
  • Add the oyster sauce, fish sauce, chicken stock powder and stir well.
  • Push the meat to one side and tilt the pan, you should see some liquid run off. Taste the liquid it should be slightly salty to taste (but not too salty) if not add a little more fish sauce or oyster sauce.
  • Mix well and taste the liquid again, it should be a little saltier than you usually cook.
  • Place the cornflour in a small mixing bowl add a small amount of the water and mix to a paste.
  • Pour the cornflour mixture into the hot pork filling and mix very well on high heat, this will thicken the filling.
  • Remove from the heat and allow to cool completely before wrapping the rolls.
    The filling can be made and stored in the refrigerator for up to 2 days before filling the wrappers.

Rolling the Spring Rolls

  • Lay one spring roll wrapper on a diagonal, so that a corner point is facing you. Place about 1 heaped tablespoon of cold filling on to the centre of the wrapper, just below the halfway point.
  • Pick up the tip of the corner closest to you and fold it over the filling.
    Step 1 -2 rolling spring roll wrappers
  • As you fold the wrapper over the filling, gently but firmly, pull back on the filling and roll it back and then forward to tuck the wrapper under the filling. Doing this will ensure that the wrapper is nice and tight around the filling.
  • Next fold the left side over toward the middle. Try and keep the folded edge at a 90-degree angle. Hold the folded edge down with your left hand as you do the next step.
    Step 3 - 4 rolling spring roll wrappers
  • Next fold the right side over toward the middle overlapping the left fold. Try and keep the folded edge at a 90-degree angle. Hold the folded edge down with your right hand.
  • Tightly roll the filling up towards the top corner and seal in place. To seal the spring roll, brush the top corner with a little beaten egg and gently press onto place.
    Step 5-6 rolling spring roll wrappers
  • You want the spring rolls to look something like this. The wrapper needs to be nice and tight around the filling, with no tears or holes.
    Rolled spring rolls, ready for deep frying.
  • Pour enough oil into a deep pot or saucepan so, that it is more than double the height of the spring rolls.
    Heat the oil over a medium/high heat. Dip the end of a wooden spoon into the oil, if it bubbles rapidly around the wooden handle the oil is hot enough.
  • Deep fry about 3-4 spring rolls at a time, being careful not to overcrowd the pan. Use tongs or a metal slotted spoon to turn the spring rolls over several times to ensure even browning.
    Cook until they just turn light golden brown. Try not to get them to brown, because they will continue to darken when removed, and could end up looking almost burnt.
    Remove the spring rolls from the oil with tongs or slotted spoon and allow to drain on a cake rack lined with absorbent paper.
    Serve hot or warm with sweet chilli sauce.

Notes

Please see my page for freezing and storage instructions, along with helpful hints and tips. https://recipepocket.com/pork-spring-rolls-recipe/
Nutrition per spring roll, without sauce is approximate. It is a very rough estimate as it is impossible to determine how much oil is absorbed into the wrappers.
Nutrition Facts
Pork Spring Rolls
Serving Size
 
1 spring roll
Amount per Serving
Calories
100
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
15
mg
5
%
Sodium
 
169
mg
7
%
Potassium
 
80
mg
2
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
17
IU
0
%
Vitamin C
 
4
mg
5
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure