These homemade spring rolls are so easy to make. Filled with a tasty combination of meat and vegetables, all wrapped in a shatteringly crispy exterior they’re a tasty classic Chinese appetizer.
3spring onions (green onion/scallions), finely chopped (⅔ cup chopped)
3clovesgarlic, minced
3cupsfinely shredded Chinese cabbage(200g / 7oz)
¾teaspoonsalt
½teaspoonsugar
½teaspoonground white pepper
2 ½tablespoonsoyster sauce
2teaspoonssesame oil
18spring roll wrappers
vegetable oil for deep frying
For best results, always weigh ingredients where a weight is provided
Equipment
chopping board and sharp knife
Large skillet / frypan
Large saucepan & slotted spoon
Instructions
If the wrappers are frozen, you can thaw them at room temperature (keep them wrapped) for about an hour or in the fridge overnight.
Heat 2 teaspoons of oil to a large skillet / frying pan over medium high heat.
Add the pork and stir fry until brown all over.
Add the carrot spring onions and garlic and cook stir frying for 2 minutes.
Add the cabbage and cook for a further 2 minutes.
Finally, add the salt, sugar, pepper, oyster sauce and sesame oil. Cook, stirring to coat everything for another minute or so or until there is no liquid in the pan. If you see liquid (which may come from the cabbage), keep frying to evaporate it, until the pan looks mostly dry.
Transfer the pork mixture to a clean dish and chill until completely cool.
Separate one of the spring roll wrappers from the pile and place it in front of you with a corner pointing towards you. Place a damp paper towel or kitchen towel over the rest to keep them from trying out.
Place a dessert spoon full of filling about 2 inches in from the corner closest to you. Fold the corner over the filling, then roll once away from you.
Fold in the sides, then roll it almost all the way up. Dab water all over the top edges and corner, then roll straight over the top. I find water works fine to seal them, but if your seam isn't sticking, mix a little flour or cornflour with the water to act like glue.
Heat about 2 inches of oil in a large saucepan and sit a deep fry thermometer on the side. Heat over high heat to 180C/350F and try to keep it around this temperature the whole time you're frying, adjusting the heat as necessary.
Carefully place 5-6 spring rolls into the hot oil and fry for about 6 minutes, turning often so they brown evenly. They should be golden and crisp. Don't overcrowd the pan.
Transfer the cooked spring rolls to a plate with covered with paper towel. Let them sit and drain while you continue cooking the rest.
Serve with sweet chili sauce or sweet and sour sauce.
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Notes
Tablespoons: I use an Australian standard 20ml tablespoon (= 4 teaspoons). Check the volume of yours before measuring.
Pork mince: 8oz/½lb will work fine if that's easier. You can swap the pork mince for chicken mince, turkey mince, prawns/shrimp or even shredded cooked chicken.
Nutritional values are calculated using an online calculator with each individual ingredient accounted for. I calculated the oil absorbed by measuring the quantity of oil before and after cooking. If your oil isn't hot enough, they may absorb more.
More Information
These links will take you up to the post - just scroll down to get back to the recipe card.MORE APPETIZER RECIPES!
Calories: 191kcal
Author: Marie Roffey
Course: Appetizer
Cuisine: Chinese
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.