Description
Delicious and crispy Spring Rolls filled with a savory mixture of pork, vegetables, and fragrant seasonings, perfect for a snack or appetizer. Serve with a tangy Sweet and Sour Sauce for a flavorful experience!
Ingredients
Units
Scale
Filling:
- 1 tbsp oil
- 2 garlic cloves, finely chopped or minced
- 400 g / 13 oz pork mince (ground pork), or chicken or turkey
- 6 dried shiitake mushrooms soaked in boiling water OR 8 fresh (Note 1)
- 1 1/2 cups shredded carrot (1 large or 2 small)
- 1 1/2 cups heaped bean sprouts
- 1 1/2 cups packed shredded green cabbage (any type is fine)
- 1 tsp cornflour / cornstarch
- 1 1/2 tbsp Oyster Sauce
- 2 tsp soy sauce (light or all-purpose is best, dark is also ok)
Spring Rolls:
- 15 – 20 spring roll wrappers, defrosted (21.5 cm / 8” squares) OR 35 – 40 small spring roll wrappers (Note 2), or Egg Roll wrappers to make Egg Rolls (Note 6)
- 2 tsp cornflour (for sealing rolls)
- 1 tbsp water (for sealing rolls)
- Oil for frying (I use vegetable) OR oil spray for baking (I use canola)
Sweet and Sour Sauce (makes ~ 2/3 cup):
- 2 tsp cornflour/ cornstarch
- 2 tbsp water
- 1/2 cup apple cider vinegar
- 1/3 cup brown sugar (adjust to taste)
- 2 tbsp tomato ketchup
- 2 tsp soy sauce
Instructions
- FILLING: Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.
- Add carrot, bean sprouts, cabbage, and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce, and Oyster sauce, cook for 1 minute until the liquid is gone.
- Cool Filling (super speedy: spread on tray, refrigerate 5 minutes).
- SPRING ROLL: Mix cornflour and water in a small bowl (for sealing the rolls).
- Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.
- Place the wrapper with the SMOOTH SIDE DOWN in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour sludge to seal.
- Pour enough oil in a wok or large saucepan so it is double the height of the spring rolls. Heat on medium-high until hot. Carefully place spring rolls in the oil and cook until deep golden.
- Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!
- BAKING option: Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over. Bake at 200C/400F for 20 to 25 minutes until golden and crispy.
- SWEET and SOUR SAUCE: Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste.
Notes
- Shitaake Mushrooms: Soak dried mushrooms in plenty of boiled water for 20 minutes or until rehydrated (don’t do this step if using fresh mushrooms). Drain, squeeze excess water out of the mushrooms, then finely chop.
- You can get spring roll wrappers at the supermarkets here in Australia! Frozen section, Woolies, Coles, Harris Farms.
- Look closely at the wrapper and you’ll notice one side is slightly rough, one side is smoother. You want the smooth side on the outside of the spring roll – looks prettier.
- Because of the shape of woks, the oil usage is more efficient than using a saucepan or skillet.
- FRYING vs BAKING: Frying makes spring rolls more delicate, crispy, and flaky as they should be. Baking results in a slightly different texture.
- MAKE AHEAD / FREEZING: Freeze before cooking them cook from frozen. Best to serve freshly cooked.
- Nutrition per spring roll, excluding sauce: 176 calories.
Nutrition
- Serving Size: 75g
- Calories: 176cal
