Simple and Tasty Pork Spring Rolls

400g minced pork

1 carrot, finely sliced
Handful Chinese leaf or green cabbage, finely sliced
½ red pepper, finely sliced
2 cloves garlic, roughly chopped

Handful beansprouts
2 spring onions, sliced

Spring roll pastry sheets

Vegetable oil, for deep frying

Sweet chilli sauce, to serve

The Marinade

1 tablespoon light soy sauce
Drizzle sesame oil
Pinch sugar

The Sauce

2 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon palm sugar

PREPARATION

1. Mix minced pork with light soy sauce, sesame oil and sugar. Set aside briefly.
2. Combine oyster sauce, fish sauce and palm sugar in a bowl. Stir until the sugar dissolves.

COOKING

1. Heat a wok over high heat with a little oil. Add minced pork and break it up, cooking until just browned.
2. Add garlic, carrot, cabbage and red pepper. Stir fry on high heat for no more than 1 minute to keep some crunch.
3. Pour in the prepared sauce and toss well. Allow moisture to evaporate on high heat.
4. Turn off the heat and fold through beansprouts and spring onions. The residual heat will wilt them slightly.
5. Transfer the mixture into a sieve set over a bowl and allow excess moisture to drain completely. Let the filling cool fully before wrapping.
6. Lay a spring roll wrapper diagonally. Place a spoonful of filling near the bottom corner.
7. Fold the bottom corner over the filling, roll once, then fold both sides in tightly. Continue rolling into a firm cylinder. Seal the edge with a little water or edible starch paste.
8. Heat oil to around 160 to 170°C. Fry spring rolls in batches for 3 to 4 minutes until golden brown and crisp.
9. Drain on paper towel and serve hot with sweet chilli sauce.

School of Wok Tips

• Always drain the filling thoroughly to prevent bursting.
• Cool the mixture fully before wrapping.
• Fry at slightly lower than 180°C to avoid splitting.
• Roll tightly and evenly for uniform cooking.

FAQs

Why strain the filling before wrapping?
Excess moisture can cause the pastry to burst during frying.

Can I bake these instead?
Yes? Brush lightly with oil and bake at 200°C until golden, though they will be less crisp than deep fried.

Can I freeze spring rolls?
Yes? Freeze uncooked and fry from frozen, adding 1 to 2 extra minutes cooking time.