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Pork Spring Rolls
Golden and aromatic pork and vegetable spring rolls, perfect for Lunar New Year celebrations. Paired with a chilli, garlic, and soy sauce dip for an irresistible accompaniment.
Method
- Add the minced pork to a bowl with the marinade ingredients and allow to sit for at least 15 minutes.
- Meanwhile, thinly slice the shallot, roughly chop the mushrooms, grate the carrot, and thinly shred the cabbage.
- Heat 2 tsp of the oil in a large frying pan or wok over a medium-high heat and fry the pork until just cooked. Transfer to a bowl and set aside.
- Add another 2 tsp of oil to the pan and add the shallot. Once translucent add the chopped garlic and mushrooms. Fry until the mushrooms release their liquid and it has all evaporated. Remove from the pan into a bowl and set aside.
- Wipe the pan clean and heat the remaining 2 tsp of oil over a medium high heat. Add the carrot, cabbage, and bean sprouts and fry until slightly soft.
- Add all the vegetables and pork into a large bowl and mix to combine.
- Combine the flour and water in a small bowl to make the slurry.
- Assemble the spring rolls by placing each wrapper in a diamond shape and spooning a heaped tablespoon of filling around 2cm from the bottom of the wrapper. Fold the bottom of the wrapper over the filling and fold in the edges to make an envelope shape. Brush the top point with the slurry and roll up to seal the spring roll.
- Heat about 3cm of oil in a pan safe for deep frying to 150C. Fry the spring rolls in batches of about 6-7 until they are golden on all sides, about 1-2 minutes per side. Remove from the oil and drain on kitchen paper.
- Combine the dipping sauce ingredients in a small bowl and serve!
