Description
Crispy pork and veggie spring rolls deliver a flavor explosion from Vietnamese cuisine. Packed with savory meat, fresh vegetables, and a tangy dipping sauce, you’ll savor each crunchy bite of this irresistible appetizer.
Ingredients
Scale
Meat and Protein:
- 400 grams (13 ounces) pork mince
- 6 dried shiitake mushrooms, soaked and chopped (or 8 fresh)
Vegetables:
- 1.5 cups shredded carrot
- 1.5 cups bean sprouts
- 1.5 cups shredded green cabbage
- 2 garlic cloves
Seasonings and Sauces:
- 1 tablespoon oil
- 1 teaspoon cornflour
- 1.5 tablespoons oyster sauce
- 2 teaspoons soy sauce
Rolls and Wrappers:
- 15–20 spring roll wrappers (21.5 cm / 8″ squares), thawed
- 2 teaspoons cornflour
- 1 tablespoon water
- Oil for frying or spray oil for baking
Sweet & Sour Sauce:
- 2 tablespoons water
- 0.5 cup apple cider vinegar
- 0.33 cup brown sugar
- 2 tablespoons tomato ketchup
Instructions
- Sauté minced garlic and ground pork in hot oil over high heat until meat turns opaque, approximately 2-3 minutes.
- Incorporate sliced mushrooms, julienned carrots, bean sprouts, and shredded cabbage. Cook for 3 minutes until vegetables slightly wilt and release moisture.
- Add cornflour, oyster sauce, and soy sauce to the mixture. Stir continuously until liquid evaporates completely, creating a dry filling. Remove from heat and allow to cool to room temperature.
- Create a sealing paste by whisking cornflour with water until smooth and slightly thick.
- Position spring roll wrapper in diamond orientation. Spoon filling near bottom corner, fold bottom edge over filling, tuck in side edges, then roll tightly upward, sealing final edge with cornflour paste.
- Heat cooking oil in a deep wok or pan until small bubbles form around a wooden chopstick, indicating optimal frying temperature.
- Carefully submerge 4-5 spring rolls into hot oil, frying until achieving a rich golden-brown color, approximately 1½-2 minutes per batch.
- Transfer fried spring rolls onto paper towels to drain excess oil and maintain crispiness.
- For alternative baking method: Arrange rolls on a wire rack over a baking sheet, generously spray with oil, and bake at 200°C/400°F for 20-25 minutes until crisp.
- Prepare sweet and sour sauce by combining ingredients in a saucepan, simmering for 3-5 minutes until sauce thickens and becomes glossy.
Notes
- Adjust filling texture by draining excess moisture from vegetables to prevent soggy spring rolls.
- Experiment with protein alternatives like tofu, chicken, or shrimp for dietary preferences.
- Use rice paper wrappers for a gluten-free option, ensuring they’re sealed tightly to prevent oil seepage.
- Control oil temperature around 180°C/350°F for consistent crispiness and even golden-brown color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg