Pork Spring Rolls

While these spring rolls are delicious, they are not easy to make. Although, through many trails, I have a recipe that works! Like I have said they are not the easiest to make but they are possible, and are a great way to show off and assert your cooking prestige at a dinner party or on a first date.

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  What you need:

  • Spring roll wrappers -I used rice wrappers-
  • 250 g of minced pork
  • A carrot
  • A couple of spring onions
  • 2 cloves of garlic 
  • A thumb sized piece of ginger 
  • A couple of bok choy 
  • A big hand full of bean sprouts
  • 3 tbsp sesame oil
  • 3 tbsp of rice wine vinegar 
  • 2 tbsp of light soy sauce
  • 1 tbsp of dark soy sauce

  How to make it:
  
  

  1. Grate the peeled ginger and garlic, and get a frying pan on a high heat. Put 3 tbsp of a flavourless oil (sunflower/vegetable) in the hot pan, throw in the ginger and garlic and fry for 30 seconds. Then fry off the pork in the same pan until the pork starts to go brown. Once the pork is cooked set it aside to cool.
  2. While the meat cooks put the rice noodles in a bowl and pour over boiling water. Let it sit for 5 minutes then strain the noodles and let them cool.
  3. And….while the pork and noodles are cooling slice the carrot into thin strips, finely dice the chillies and dice up the spring onions and bok choy.
  4. Right at this point you’re going to have to look up what you need to do to prepare the wrappers - mine you had to dampen first. Regardless of the wrapper type lay the wrapper out on a plate/flat surface and place a few slices of vegetables, noodles, some bean sprouts and pork at 1/3 of the way down the wrapper. Now follow the pictures to make the roll: pull over the top third of the rapper and tuck that under your filling. Fold both sides into the middle of your roll and  now roll the wrapper up.
  5. Tips in making the wrappers: do not over fill the wrappers otherwise they will burst during cooking; tightly wrap the filling in the wrapper - you want as many rolls of the wrapper as possible around the filling.
  6. Once all the filling has been used to make your spring rolls you are now ready to cook them. Get a big sauce pan on the heat, fill it with veg oil and bring to a moderate temperature. You want the oil hot enough to just start frying a piece of small bread. Lower your spring rolls in the hot oil and they should start to bubble. Fry the spring rolls until they are golden and crisp. When cooked place the spring rolls on a wire rack to let the oil drain, then place the rolls in a 50 -60 ^oC oven which keeps them crisp while you fry the rest. – fry the spring rolls one at a time, this stops them sticking together and tearing- A final tip do not turn the rolls using any metal implements as the spring rolls stick to them subsequently tearing the wrapper. Instead try using a wooden spoon.

  
  

  -Use the crab dumpling dip to accompany the rolls-