Spring rolls are among the long list of foods from the Asian cuisine that is now well-loved even in the western world. You can have them along with other dim sum food items, as appetizers, as side dishes or as stand alone snacks.
The best thing about spring rolls, however, is that they are not only delightful to eat. They are also fun and easy to make. Since it is the Chinese New Year, here is an easy pork spring roll recipe that you can make at home.
1/2 pound ground lean pork meat
3 cups cabbage, shredded
3 cups carrots, julienned
3 cups green beans, julienned
1 medium red onion, sliced
3 cloves garlic, minced
Spring roll wrappers
Salt and pepper to taste
Vegetable oil for frying
Heat 3 tablespoons of vegetable oil in a large fry pan or wok. Saute garlic and red onions until translucent. Add ground pork. Stir in and break ground pork while cooking to prevent huge lumps of meat from forming. Season with salt. Cover the pan for 10 minutes to let the pork cook thoroughly. Remove the lid and let the excess water from the meat to evaporate for another 7 minutes.
Add your carrots. Stir and cover for about 5 minutes. Add your green beans. Again, stir and cover for 5 minutes. Lastly, add your cabbage. Stir and cover for another 5 minutes. Season with salt and pepper. Turn off the fire.
Transfer a portion of the filling to a plate. While you let the filling cool, set up your station. You will need:
spring roll wrappers,
a plate where you will make the rolls,
another plate where you will put the rolls,
a small container with water,
and the cooled filling
If you are using egg roll wrappers, you will need only 1 sheet per roll. However, if you are using the thinner spring roll wrapper like the one in this recipe, you may need 2 for each roll.
Start making the rolls by laying your wrapper on the plate. Place about 1 heaping tablespoon of filling on the center of the wrapper. Cover the filling with the bottom part of the sheet. Fold the sides of the roll toward the center. Roll towards the top part of the sheet. To seal, wet the edge of the wrapper with water.
Once you are on your last 3 or 2 rolls, you can start heating the oil on the fry pan for frying. You will need about a 2-inch deep oil for frying.
When you are done with your last roll, check the oil if it is hot enough for frying by dropping a piece of spring roll paper in the pan. If the oil is good, then you can start frying your spring rolls.
Since the filling is already cooked, all you need to do is wait for the wrapper to turn golden brown. You can then take the rolls out and onto a cooling rack to drain the excess oil.
Cut the pork spring rolls into halves and serve them with dipping sauce. To make the dipping sauce, simply mix 1 tablespoon light soy sauce with 1/2 tablespoon honey. You can add chili flakes and garlic too. Enjoy!
This recipe makes 15 to 20 pieces of 2-inch long spring rolls.
Bonus recipe notes
Drain excess moisture from the filling before you start making the rolls. This will prevent the moisture from soaking the wrapper. Soaked wrappers tear when you fry the rolls.
Cabbage cooks and softens really fast. To prevent the cabbage in your filling from becoming soggy, cook your carrots and green beans half-way before adding the cabbage.
If needed, even out the filling in a rectangular shape that’s about 1 and a half inch wide and about an inch long. An even filling will help you make the rolls easier. It will also assure that the spring rolls will be in the same sizes.
Instead of laying the fried rolls on a paper towel to remove excess oil, lay them on a cooling rack (the one mostly used for cakes and pastries). This drains the oil better than a paper towel. And because the spring rolls are not in contact with the paper, oil will not seep back into the rolls. This also results in crunchier rolls.
Just in time for the new year, Cleverona will be introducing new products to make your cooking even more fun and clever! Keep your eyes peeled for that. Gong Xi Fa Cai!
Easy Pork Spring Roll Recipe