Crispy Pork Spring Rolls Recipe
3 pork and chicken spring rolls served with butter lettuce, mint, sweet and sour, and peanut hoisin sauce
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Ingredients
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Spring Rolls
Dipping Sauces
Garnish
Method
Prepare the Filling
- 1
Cook the Meat
In a large skillet over medium heat, add the ground pork and ground chicken. Cook until browned and fully cooked, about 5-7 minutes.
- 2
Add Vegetables
Stir in the grated carrot, shredded cabbage, chopped green onions, minced garlic, and grated ginger. Cook for an additional 3-4 minutes until the vegetables are tender.
- 3
Season the Mixture
Add soy sauce to the meat and vegetable mixture, stir well to combine, and cook for another minute. Remove from heat and allow to cool slightly.
Assemble the Spring Rolls
- 4
Soak Rice Paper
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, until it softens. Place on a clean surface.
- 5
Fill the Wrapper
Place a small amount of the filling mixture (about 2 tablespoons) near the bottom edge of the softened wrapper. Fold the sides over the filling and then roll it up tightly from the bottom.
- 6
Repeat
Continue this process until all filling and wrappers are used, placing the finished rolls on a plate seam side down.
Fry the Spring Rolls
- 7
Heat the Oil
In a deep pan or fryer, heat the vegetable oil over medium-high heat to 180°C (350°F).
- 8
Fry the Rolls
Carefully place a few spring rolls into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Prepare Dipping Sauces
- 9
Mix Ingredients
In a small bowl, whisk together hoisin sauce, peanut butter, rice vinegar, honey, and water until smooth. Add chili flakes to taste.
Serve
- 10
Plate and Garnish
Serve the crispy spring rolls on a platter with butter lettuce leaves, fresh mint, and the prepared dipping sauces.