Spring Rolls Recipe
Spring rolls with pork and vegetable.
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Ingredients
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Filling
Spring Roll Wrappers
For Frying
Method
Filling Preparation
- 1
Cook the Pork
In a medium skillet over medium heat, add the ground pork. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat.
- 2
Add Vegetables
To the skillet with the pork, add the grated carrot, shredded cabbage, chopped green onions, and minced garlic. Stir well and cook for an additional 3-4 minutes until vegetables are tender.
- 3
Season the Filling
Stir in soy sauce, sesame oil, salt, and black pepper. Mix well and remove from heat. Allow the filling to cool slightly.
Rolling the Spring Rolls
- 4
Prepare the Wrappers
Lay one spring roll wrapper on a clean, dry surface with one corner pointing towards you. Keep the remaining wrappers covered with a damp cloth to prevent drying out.
- 5
Fill the Wrapper
Place about 2 tablespoons of the pork and vegetable filling in the center of the wrapper. Be careful not to overfill.
- 6
Roll the Spring Roll
Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll away from you to form a tight roll. Seal the edge with a dab of water.
- 7
Repeat
Continue the process with the remaining wrappers and filling, laying the finished rolls seam side down.
Frying the Spring Rolls
- 8
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Rolls
Carefully add the spring rolls, a few at a time, to the hot oil. Fry for 3-4 minutes or until golden brown, turning occasionally for even cooking.
- 10
Drain and Serve
Remove the spring rolls from the oil and drain on paper towels. Serve hot with your choice of dipping sauce.
