Pork Spring Rolls

If you love egg rolls, you have to try the egg roll’s younger sister…the spring roll. Spring rolls are similar in contents, but use a much more delicate, crispy skin. Be careful, these are so petite and delicious you can literally eat 10 without blinking an eye.

Pork Spring Rolls
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
25 Servings 30 Minutes
Cook Time
60 Minutes
Servings Prep Time
25 Servings 30 Minutes
Cook Time
60 Minutes
Pork Spring Rolls
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
25 Servings 30 Minutes
Cook Time
60 Minutes
Servings Prep Time
25 Servings 30 Minutes
Cook Time
60 Minutes
Ingredients
  • 1 Head Cabbage Shredded Finely
  • 3 Carrots Shredded
  • 4 Green Onions
  • 1 T olive oil
  • 1 Lb Ground Pork
  • 1 t Fish Sauce
  • 2 T Soy Sauce
  • 1 t pepper
  • 2 T Oyster Sauce
  • 1 Package Lumpia Wrappers Found at your local Asian Supermarket.
  • 4 C Vegetable Oil
  • 1/2 Package Cellophane Noodles or Bean Threads
  • 1 T Cornstarch
  • 2 T Water
Servings: Servings
Units:
Instructions
  1. Take Lumpia Wrappers out of the refrigerator and allow to come to room temperature in package.
  2. In a deep pan sauté ground pork and green onions. Add fish sauce, oyster sauce, pepper and soy sauce.
  3. Stir in cabbage and carrots and cook until JUST softened. You want it to keep it's texture after being deep fried. Remove.
  4. Soak Cellophane Noodles or Bean Threads according to package instructions and mix into cabbage/meat mixture.
  5. Mix cornstarch and water together in a small bowl. Remove Lumpia wrappers from package and cover with several wet paper towels.
  6. Slowly and carefully peel a Lumpia wrapper off the stack. Place a 1/4 cup of filling inside on the lower corner.
  7. Fold corner over the topping and pull back gently until snug. (Pardon my terrible manicure)
  8. Fold opposite corners in like an envelope.
  9. Brush top remaining sides with cornstarch mixture and finish rolling to seal.
  10. Add oil to a deep pot filling just enough to provide about an inch of oil. Heat to 350 degrees. Once oil is heated fry two rolls at a time for about 45 seconds on each side.
  11. Place directly on a cookie rack to drain.
  12. Serve with Thai Chili Sauce or Sweet & Sour Sauce.

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