Description
Crispy Homemade Spring Rolls That You’ll Love to Make
Ingredients
Scale
- 250 grams Pork mince (or turkey/chicken for lighter option)
- 3 cloves Garlic cloves (fresh preferred)
- 50 grams Dried shiitake mushrooms (or fresh mushrooms)
- 1 shredded carrot (any variety)
- 100 grams Bean sprouts (or shredded zucchini)
- 100 grams Shredded green cabbage (any type)
- 2 tablespoons Cornflour/cornstarch
- 2 tablespoons Oyster sauce (or soy sauce for vegetarian)
- 2 tablespoons Soy sauce (light soy sauce recommended)
- 10 pieces Spring roll wrappers (or rice paper for gluten-free)
- 500 ml Oil (canola oil recommended)
- 60 ml Apple cider vinegar
- 100 grams Brown sugar
- 60 ml Ketchup
- 30 ml Soy sauce
Instructions
- Heat oil in a skillet, sauté minced garlic, then add pork mince and cook until no pink. Mix in shredded carrot, bean sprouts, cabbage, and shiitake mushrooms. Stir until vegetables soften, then add cornflour, soy sauce, and oyster sauce. Let cool.
- Lay a spring roll wrapper on a clean surface, add 2 tablespoons of the filling, fold and roll tightly.
- Heat oil in a wok and fry spring rolls until golden brown, about 2 minutes per side. Drain on paper towels.
- For baking, preheat oven to 200°C, spray rolls with oil, and bake for 20-25 minutes until golden.
- For the sauce, combine apple cider vinegar, brown sugar, ketchup, and soy sauce in a saucepan. Simmer until thickened.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 200
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg