Name: Fried Pork Spring Rolls
Prep time: 30 min
Cook time: 15 min
Ingredients: 400 grams ground pork (with at least 20% fat); 2 shallots (finely chopped); ¼ cup finely chopped wood ears mushrooms (rehydrate if using dried); ¼ cup finely chopped fresh skiitake mushrooms (rehydrate if using dried); 2 tablespoons dried shrimps soaked then finely chopped; ¼ cup finely chopped carrot; 1 teaspoon minced garlic; ½ teaspoon grated ginger; salt; ground black pepper; ¼ teaspoon Chinese five-spice powder; 1 tablespoon oyster sauce; ¼ teaspoon sesame seed oil; 1 tablespoon corn starch (plus more for dusting); 12 to 15 large spring roll wrappers; 1 egg (lightly beaten); cooking oil (for frying); 1 cup sweet and sour sauce (for dipping)

Fried Pork Spring Rolls

Connie Veneracion

If you allow the filling to rest in the fridge overnight, it makes a world of difference. These fried pork spring rolls are simply divine! Serve with sweet sour sauce as appetizer or main course.

Prep Time 30 mins

Cook Time 15 mins

Marinating time 8 hrs

Course Appetizer, Main Course

Cuisine Chinese

Servings people

Ingredients

For the pork and mushroom filling

400 grams ground pork with at least 20% fat
2 shallots finely chopped
¼ cup finely chopped wood ears mushrooms rehydrate if using dried
¼ cup finely chopped fresh skiitake mushrooms rehydrate if using dried
2 tablespoons dried shrimps soaked then finely chopped
¼ cup finely chopped carrot
1 teaspoon minced garlic
½ teaspoon grated ginger
salt
ground black pepper
¼ teaspoon Chinese five-spice powder
1 tablespoon oyster sauce
¼ teaspoon sesame seed oil
1 tablespoon corn starch plus more for dusting

To make the spring rolls

12 to 15 large spring roll wrappers
1 egg lightly beaten
cooking oil for frying

To serve

1 cup sweet and sour sauce for dipping

Instructions

Marinate the filling

In a bowl, mix together the ground pork, chopped shallots, wood ears, shiitake, dried shrimps, carrot, garlic, ginger, a teaspoon of salt, a quarter teaspoon of pepper, the five-spice powder, oyster sauce and sesame seed oil.
In a small bowl, mix one tablespoon starch with one tablespoon water until smooth. Pour into the ground pork and mix well.
Cover the bowl and let the mixture rest in the fridge overnight.

Make the spring rolls

Separate the spring roll wrappers.
Place one to two tablespoons (depending on the size of your wrappers) of the pork and mushroom mixture on a spring roll wrapper.
Wrap tightly and brush the edges with the beaten egg to seal.
Lay the uncooked spring rolls on a tray and sprinkle lightly with corn starch. Turn the spring rolls over and sprinkle with more starch. Shake off the excess (see notes after the recipe).

Fry the pork spring rolls

In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
Over medium-high heat, fry the spring rolls in batches, rolling them in the hot oil for even browning.

Serve the fried pork spring rolls

Cut each spring roll into two to three portions. This will prevent steam buildup so that the spring rolls will stay crisp longer.
Serve the fried pork spring rolls with sweet and sour sauce for dipping. They’re good as appetizer, snack or serve them as a main course with rice on the side.

Notes

The light coating of starch will add another layer of crispness to the spring rolls. Please don’t dip in beaten eggs before frying the way it’s done in America. Coating the spring rolls with egg will just make them greasy.

Fried Pork Spring Rolls with Rice and Sweet Sour Sauce

Updated from a recipe originally published in April 3, 2017

Keyword spring rolls

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