About this Dish
Crisp fried rolls filled with vegetables and sometimes meat, wrapped in thin pastry.
History & Origin
Spring rolls take their name from the Chinese Spring Festival, when fresh seasonal vegetables were traditionally wrapped and fried to celebrate the new season.
IngredientsServes 2
🥟Spring roll wrappers, 20 sheets (thawed if frozen)
🥩Pork mince, 200g
🥕Carrots, 2 medium, julienned
🥬Cabbage, 200g, finely shredded
🌱Bean sprouts, 100g
🧅Spring onions, 4, finely sliced
🫙Soy sauce, 2 tablespoons
🫚Sesame oil, 1 teaspoon
🌽Cornstarch, 1 tablespoon mixed with 2 tablespoons cold water (for sealing)
🛢️Vegetable oil, enough for deep frying (about 1 litre)
Method
1
Heat a wok or large frying pan over high heat with a splash of oil. Add the pork mince and stir-fry for 3-4 minutes until cooked through, breaking it up as you go.2
Add the carrots, cabbage, bean sprouts and spring onions to the wok. Stir-fry everything together for 2-3 minutes until the vegetables are slightly softened but still have a little crunch.3
Season the filling with soy sauce and sesame oil, then stir well. Spread the filling onto a tray and leave it to cool completely — this is important so the wrappers don't go soggy.4
Lay a spring roll wrapper flat in a diamond shape. Place 2 tablespoons of filling near the bottom corner, fold the corner over the filling, tuck in the sides, then roll up tightly. Seal the final edge with the cornstarch mixture. Repeat with all the wrappers.5
Heat the vegetable oil in a deep pan or wok to around 175°C (350°F). You can test it by dropping in a small piece of wrapper — it should sizzle and rise to the surface immediately.6
Carefully lower 4-5 spring rolls into the oil at a time, frying for 3-4 minutes, turning occasionally, until they are deep golden and very crispy. Don't overcrowd the pan or the temperature will drop.7
Remove with a slotted spoon and drain on kitchen paper. Serve immediately with sweet chilli sauce or a simple soy and ginger dipping sauce.User Reviews
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