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Pork Spring Rolls

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Ingredients
  Oil 22 Milliliter (1 1/2 Tablespoon)
  Garlic 1 Clove (5 gm), chopped
  Ginger slice 2 , chopped
  Boneless pork 1⁄2 Pound (225 Gram)
  Bean sprouts 370 Milliliter (1 1/2 Cups)
  Shredded cabbage 370 Milliliter (1 1/2 Cups)
  Shredded bamboo shoots 125 Milliliter (1/2 Cup)
  Shredded carrot 125 Milliliter (1/2 Cup)
  Green onion stalks 3
  Garlic salt 2 Teaspoon (7 Milliliter)
  Five spice powder 1⁄4 Teaspoon
  Sugar 1 Teaspoon (5 Milliliter)
  White pepper 1⁄2 Teaspoon
  Stock 125 Milliliter (1/2 Cup)
  Cornstarch solution 30 Milliliter (2 Tablespoon)
  Spring roll wrappers 1 Pound (450 Gram)
  Oil 1 Liter (4 Cups)
  Flour 15 Milliliter (1 Tablespoon)
  Water 30 Milliliter (2 Tablespoon)
Directions

1. If previously frozen, defrost wrappers inside the package at room temperature.
2. For filling mixture: Heat wok over high heat with 1 1/2 tablespoons oil, garlic and ginger. Stir in meat and cook for approximately 2 minutes. Add remaining ingredients to wok and stir 2 minutes. Moisten with stock if needed. Add cornstarch solution and mix well.
3. Place approximately 2 1/2 tablespoons of filling mixture in the center of each wrapper. Roll up and seal with flour paste or egg white.
4. Heat oil to near smoke point, and deep-fry over medium-high heat until golden brown and floating freely on top of oil.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Fried
Servings: 
28

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