Pork Spring Roll (1) Recipe
Ground pork, mushrooms, carrots and vermicelli noodles wrapped with a spring roll skin, fried until golden brown, served with plum sauce. (One roll per order)
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Ingredients
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Spring Roll Filling
Assembly & Frying
Sauce (Plum Dipping Sauce)
Method
Spring Roll Filling
- 1
Prepare vermicelli and mushrooms
Soak the dried rice vermicelli in warm water for 5–7 minutes until softened but not mushy. Drain, then cut the softened vermicelli into shorter lengths (about 2–3 inches) with kitchen scissors. If using dried shiitake, soak in warm water for 15–20 minutes until softened, squeeze out excess water and finely dice. If using fresh mushrooms, wipe clean and finely dice.
- 2
- 3
Cook filling
Heat 1 tsp vegetable oil in a small skillet over medium heat. Add diced onion and the white part of the green onion and sauté 1–2 minutes until softened. Add minced garlic and cook 15–20 seconds until fragrant. Add ground pork, breaking it up with a spatula, and cook until no longer pink, about 3–4 minutes. Add diced mushrooms and grated carrot and cook another 2 minutes until vegetables soften.
- 4
Season and finish filling
Stir in light soy sauce, oyster sauce, sesame oil, fish sauce, sugar, and ground white pepper. Toss to combine. Add the drained, cut vermicelli and fold into the mixture so noodles heat through and soak up seasoning, about 30–60 seconds. Mix cornstarch with 1/2 tsp water to make a thin slurry and stir into filling to bind slightly. Remove from heat and let the filling cool for 5–8 minutes (filling should be warm but not steaming for easier wrapping).
Assembly & Frying
- 5
Prepare wrapper
Place one spring roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Keep remaining wrappers covered with a slightly damp towel so they don't dry out.
- 6
Fill and roll
Spoon about 2–3 tablespoons (roughly 1 oz / 25–30 g) of cooled filling across the lower third of the wrapper, leaving a 1/2-inch border at the sides. Fold the bottom corner up over the filling, tuck tightly, then fold the left and right corners toward the center. Brush the top corner edge with about 1 tsp water to seal and roll the wrapper tightly to form a neat spring roll. Use up to the specified amount of filling — avoid overfilling to prevent bursting while frying.
- 7
Heat oil
Pour neutral frying oil into a small heavy skillet or pot to reach about 1 to 1.5 inches depth (about 1/2 cup for a small pan). Heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of wrapper sizzles and rises to the surface immediately. If you don't have a thermometer, test with a wooden chopstick: small steady bubbles should form around it.
- 8
- 9
Drain and rest
Using tongs, transfer the fried spring roll to a plate lined with paper towels to drain excess oil. Let rest 1–2 minutes so the wrapper crisps fully and the filling settles. Slice on a slight bias if desired, or serve whole.
Sauce (Plum Dipping Sauce)
- 10
Assemble sauce
In a small ramekin, combine 2 tbs plum sauce, 1/2 tsp rice vinegar and 1 tsp warm water. Stir until smooth. Taste and adjust: add a few drops more vinegar for brightness or a pinch of sugar if you prefer sweeter. Sprinkle optional sesame seeds on top.
- 11
Serve
Serve the hot pork spring roll with the plum dipping sauce on the side. Enjoy while crisp.