Name: Pork And Vegetable Spring Rolls Recipe
Total time: 50 min
Yield: 2
Cuisine: Chinese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Spring rolls are usually eaten during the spring festival, hence the name. The golden rolls represent gold bars, which symbolise wealth. 

How to make Pork And Vegetable Spring Rolls Recipe

Miranda Payne

Crawler

Chinese

<p>Spring rolls are usually eaten during the spring festival, hence the name. The golden rolls represent gold bars, which symbolise wealth. </p>

Non Vegetarian

Dried vermicelli noodles

Vegetable oil,  plus extra,  to deep fry

Pork mince

Garlic Cloves,  Crushed

Finely Grated Fresh Ginger

Carrot,  peeled,  coarsely grated

Shiitake mushrooms,  stalk removed,  finely chopped

Cornflour

Cold water

Lee kum kee panda brand oyster sauce

Soy sauce

Frozen spring roll wrappers,  thawed

Lee kum kee sweet & sour sauce,  to serve

Soak the noodles in boiling water for 3 minutes or until softened. Drain and refresh under cold water, squeezing out any excess moisture. Cut into lengths. Set aside.

step 1

Heat 1 tablespoon oil in a wok over medium-high heat. Add pork. Stir-fry for 2-3 minutes, until browned. Add garlic and ginger. Stir-fry for 1 minute. Add carrot, mushrooms and noodles. Stir to combine. Combine cornflour and water in a bowl until smooth. Add oyster sauce, soy sauce and half the cornflour mixture. Stir-fry for 1-2 minutes, until combined and liquid is absorbed. Set aside to cool.

step 2

Place 1 spring roll wrapper, with a corner closest to you, on a clean bench. Place 2 heaped tablespoons pork mixture in the centre. Fold in the sides, then fold over the bottom corner. Roll up from bottom to top to enclose filling and form a log. Spread a little remaining cornflour mixture over top corner. Roll to seal. Repeat to make 18 spring rolls.

step 3

Add oil to a large deep saucepan to reach a depth of 10cm. Heat to 180c on a cooks thermometer over medium-high heat. Deep-fry spring rolls, in 3 batches, for 2-3 minutes or until golden. Drain on paper towel. Sprinkle with shallot and serve with sweet and sour sauce.

step 4

Taste