Serves 6
45 min
Crispy Pork & Vegetable Rolls
Recipe GLPR880f20247277b2
Golden, crispy spring rolls filled with seasoned minced pork, soft rice noodles, grated carrot, and oyster mushrooms. Serve with fresh lettuce leaves, mint sprigs, and sweet chilli sauce for wrapping—a delightful Southeast Asian appetizer or light main course.
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Ingredients
2 tbsp cornflour
3 tbsp cold water (for cornflour paste)
50g vermicelli rice noodles
100g minced pork
1 garlic clove, finely chopped
1 carrot, grated
50g oyster mushroom, finely chopped
2 tbsp finely chopped fresh coriander
2 tbsp light soy sauce
1 tsp sugar
¼ tsp ground white pepper
7–8 spring roll wrappers
vegetable oil, for frying
iceberg or cos lettuce leaves, to serve
fresh mint sprigs, to serve
sweet chilli sauce, for dipping
Directions
Mix the cornflour with 3 tbsp cold water to form a smooth paste; set aside. Place the vermicelli noodles in a heatproof bowl and pour boiling water over them to cover completely. Let sit for 3 minutes until softened, then drain thoroughly. Rinse under cold running water until cooled, drain well, and transfer to a large mixing bowl. Use scissors to snip the noodles into small, bite-sized pieces.
Add the minced pork, chopped garlic, grated carrot, chopped oyster mushroom, fresh coriander, light soy sauce, sugar, and ground white pepper to the bowl with the noodles. Mix thoroughly with your hands until all ingredients are evenly combined and the filling is well seasoned.
Remove one spring roll wrapper from the stack and place it on a clean board; keep the remaining wrappers covered with a damp cloth to prevent them from drying out. Cut the wrapper into four equal squares. Place a heaped teaspoon of filling on one corner of each square. Brush the edges with cornflour paste, then fold over the filled corner, fold in the two adjacent sides, and roll tightly to seal. Repeat with the remaining wrappers and filling. Arrange the rolls on a plate, cover, and refrigerate until ready to fry.
Heat about 3 cm of vegetable oil in a wok or large frying pan over medium-high heat until shimmering. Working in batches, carefully add half of the rolls and fry for 2–3 minutes, turning occasionally, until the wrappers are golden brown and crispy all over. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining rolls.
Arrange the fried rolls on a serving platter alongside fresh lettuce leaves and mint sprigs. Serve the sweet chilli sauce in a small bowl for dipping. To eat, guests should place a roll on a lettuce leaf, top with a mint sprig, drizzle with sauce, and wrap the lettuce around the roll before eating.
