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Deep Fried Pork Spring Rolls


  • Spring roll wrappers
  • 3 cups of oil for deep frying
  • Sweet chilli sauce for dipping


  • 1/2 cup oil
  • 200g pork mince (quite minced)
  • 100g vermicelli (very thin rice sort of stuff)
  • 100g cabbages, finely sliced
  • 100g carrots, grated
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 2 tbsp oyster sauce

The following is grounded to make up one individual mixture:

  • 2 tbsp coriander root, grounded
  • 1 garlic
  • 1/2 tbsp ground pepper

To make filling, heat oil in a frying pan over a high heat; add ground coriander root, garlic, pepper mixture and stir fry for one minute. Add pork stir fry, until cooked, then add vermicelli, carrot and cabbages and stir fry (about 5­6 minutes). Add soy sauce, sugar, oyster sauce ­ remove pan from heat and set aside to cool.

To assemble, place 1 tbsp of filling in the centre of each wrapper, fold one corner over filling then tuck in sides, roll up and seal with a flour mix (just flour and water) Heat oil in a wok or large saucepan until hot and cook spring rolls, a few at a time for 3 ­ 4 minutes, or until crisp and golden. Drain on an absorbent kitchen towel and serve with sweet chilli sauce.

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