Tag: Pastry

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STARTERS/SIDES

Pork spring rolls with Oriental dipping sauce


It is important to serve the spring rolls immediately after cooked and drained, as the vegetable filling can cause the crispy wrappers to go soggy if it sits for a while.

PORK SPRING ROLLSServes 4

The filling for these spring rolls can be made from leftover Crispy pork belly or any leftover meat from the pork dishes on this blog.

The pork spring rolls:
250 g/9 oz free-range pork, minced
1 tablespoon oil
2 tablespoons cabbage, julienned
2 tablespoons carrot, julienned
2 spring onions, thinly sliced
2 tablespoons fresh coriander, chopped
3 tablespoons fresh bean sprouts
½ teaspoon sesame oil
1 tablespoon oyster sauce (available at well-stocked supermarkets)
1 teaspoon fresh ginger, grated
1 teaspoon garlic, minced
1 teaspoonl chilli sauce (available at well-stocked supermarkets)
1 teaspoon cornstarch dissolved in 1 tablespoon water
12 spring roll wrappers (available at well-stocked supermarkets)
vegetable oil for deep frying

See Safety and practical tips for deep frying

 

The dipping sauce:
½ teaspoon sesame oil
2 tablespoons oyster sauce
1 tablespoon balsamic vinegar
2 tablespoons peanut oil
1 tablespoon light soy sauce
1 teaspoon mirin (available at well-stocked supermarkets)
black pepper to taste

The garnish:
a mixture of coriander leaves, finely sliced spring onions, sliced basil
eaves, garlic chives, etc.

  • Heat the oil in a saucepan and lightly fry the pork until golden brown.  Remove from the heat, drain and set aside to cool.
  • In a bowl, mix together the pork, cabbage, carrot, spring onions, coriander, bean sprouts, sesame oil, oyster sauce, ginger, garlic and chilli sauce.
  • Place approximately one tablespoon of the pork mixture in the corner of each spring roll wrapper, and roll the wrapper, folding the edges inward to close.
  • Brush the edges of the wrapper with the cornstarch mixture and seal.
  • Heat the oil to 180° C/350° F and deep-fry the spring rolls in batches until golden brown.  Drain on kitchen paper.
  • In a small mixing bowl, combine all the ingredients well, cover and refrigerate for 1 – 2 hours to allow the flavors to blend.