Ingredients for Pork Spring Rolls
- 250g pork mince
- Chinese Cabbage
- Water Chestnuts
- 1/2 medium onion (finely chopped)
- Fresh Coriander
- 1 tablespoon sambal oelek
- Garlic Cloves
- Fresh Ginger
- Spring Roll Wrappers
- Deep Frying Oil
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How to Make Pork Spring Rolls
- In a food processor, finely chop 250g pork mince, 1/2 medium cabbage (finely shredded), 1/2 medium onion (finely chopped), 1/4 cup chopped fresh coriander, 1 tablespoon sambal oelek, 2 cloves garlic (minced), and 1 inch ginger (grated).
- In a large bowl, gently combine the processed ingredients.
- Lay out one spring roll wrapper on a clean surface. Place approximately 2 tablespoons of the pork mixture slightly off-center, near one corner.
- Lightly brush the edges of the wrapper with water.
- Fold the corner over the filling, then fold in the two side corners.
- Tightly roll up the spring roll, tucking in the filling securely.
- Repeat steps 3-6 with the remaining spring roll wrappers and filling.
- Heat approximately 2 inches of oil in a wok or deep fryer to 350°F (175°C).
- Carefully add 4-5 spring rolls to the hot oil, ensuring not to overcrowd the pan.
- Deep-fry for 5-8 minutes, or until golden brown and crispy, turning occasionally for even cooking.
- Remove the spring rolls with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with sweet chili sauce and soy sauce. For reheating leftover spring rolls, bake at 350°F (175°C) for 15-20 minutes until crispy.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
9g
Carbs
1g
