Description
- This spring roll recipe delivers crispy golden rolls filled with savory pork and vegetables, served with a glossy sweet and tangy dipping sauce.
Ingredients
Scale
- 1 tablespoon oil
2 garlic cloves, minced
400 g (13 oz) ground pork (or chicken/turkey)
1/2 cup shiitake mushrooms, chopped
1 cup shredded cabbage
1/2 cup shredded carrot
1 cup bean sprouts
1 teaspoon cornstarch
1 1/2 tablespoons oyster sauce
2 teaspoons soy sauce
15–20 spring roll wrappers
Cornstarch and water for sealing
Oil for fryingDipping Sauce:
2 teaspoons cornstarch
1/4 cup water
3 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons ketchup
1 teaspoon soy sauce
Instructions
- Heat oil in a wok over high heat and cook garlic briefly.
Add ground pork and cook until fully browned.
Stir in mushrooms, cabbage, carrots, and bean sprouts. Cook 3 minutes.
Add soy sauce, oyster sauce, and cornstarch. Cook until mixture becomes sticky and dry.
Spread filling on tray and cool completely.
Place wrapper in diamond shape and add 2 tablespoons filling near bottom.
Fold bottom corner over filling, fold sides inward, and roll tightly.
Seal edge with cornstarch slurry.
Heat oil to 350°F and fry 4–5 rolls at a time for 1½–2 minutes until golden.
Drain on paper towels.
For sauce, combine all sauce ingredients in saucepan and cook until thickened.
Notes
- Cook filling until moisture evaporates to prevent bursting.
Keep wrappers covered with damp towel.
Fry at steady 350°F for even crispness.
Freeze uncooked rolls in single layer for meal prep.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 18mg