Description
These homemade Spring Rolls are filled with a savory mixture of pork, vegetables, and flavorful seasonings, then wrapped and fried to crispy perfection. Served with a tangy Sweet and Sour Sauce, they make a delicious appetizer or main dish!
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
- 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
- 2 tsp cornflour (for sealing rolls)
- 1 tbsp water (for sealing rolls)
- Oil for frying OR oil spray for baking
- 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
Sweet and Sour Sauce:
Instructions
- FILLING: Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook until white. Add vegetables and mushrooms. Cook, then add cornflour, soy sauce, and Oyster sauce. Cook until liquid is gone.
- SPRING ROLL: Prepare filling. Place a spoon of filling on a wrapper, roll halfway, fold sides in, then finish rolling. Seal with cornflour mixture. Fry until golden. Serve with Sweet and Sour Sauce.
- SWEET and SOUR SAUCE: Combine ingredients in a saucepan over medium heat. Simmer until thickened.
Notes
- Soak dried mushrooms before using.
- Get spring roll wrappers from supermarkets.
- Smooth side of wrapper should be outside.
- Use a wok for more efficient oil usage.
- Frying produces delicate, crispy rolls; baking yields a slightly different texture.
- Freeze before cooking for make-ahead option.
Nutrition
- Serving Size: 75g
- Calories: 176cal
