Pork Spring Rolls (2) Recipe
Deep fried till golden brown spring roll filled with ground pork, vermicelli, green onion & carrots, served with plum sauce.
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Ingredients
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Filling
Spring Roll Wrappers
For Frying
Plum Sauce
Method
Prepare the Filling
- 1
Cook the Vermicelli
In a pot of boiling water, cook the vermicelli noodles according to package instructions. Drain and set aside.
- 2
Mix the Filling
In a large bowl, combine the ground pork, cooked vermicelli, chopped green onions, grated carrots, minced garlic, soy sauce, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
Prepare the Spring Rolls
- 3
Wrap the Filling
Lay a spring roll wrapper on a clean surface. Place about 2 tablespoons of the pork mixture in the center of the wrapper. Fold the bottom over the filling, then fold in the sides and roll tightly to enclose the filling. Repeat with the remaining wrappers and filling.
Frying the Spring Rolls
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Spring Rolls
Carefully add the spring rolls to the hot oil, a few at a time, without overcrowding. Fry for about 4-5 minutes or until they are golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Serve
- 6
Plate and Serve
Serve the crispy spring rolls hot with plum sauce on the side for dipping.