Pork Spring Rolls
Ingredients
- 20 pcspring roll wrappers (thawed)
- 400 gGround pork (fresh)
- 30 gwood ear mushroom (dried, to be rehydrated)
- 50 gDried soy vermicelli (to be rehydrated)
- 2 pcCarrot (finely grated)
- 1 pcOnion (finely diced)
- 100 gbean sprouts (fresh, roughly chopped)
- 1 pcEgg (whole)
- 2 tbspfish sauce
- 1 tbspsoy sauce
- 1 tspBlack pepper ground
- 750 mlPeanut oil (for frying)
Method
An ultra-crispy shell that snaps perfectly. Inside, the pork filling remains juicy, highlighted by the deep earthiness of wood ear mushrooms and the salty kick of fish sauce.
- 1
Soak the wood ear mushrooms and soy vermicelli in lukewarm water for 20 minutes. Drain them thoroughly, then finely chop the mushrooms and cut the vermicelli into 2 cm segments using scissors.
- 2
In a large mixing bowl, combine the minced pork, finely diced onion, grated carrots, and bean sprouts. Add the mushrooms, vermicelli, one egg, fish sauce, and soy sauce. Season heavily with pepper. Mix by hand until the filling is homogenous and well combined.
- 3
Lay a spring roll wrapper flat. Place a log of filling on the bottom edge. Roll once, fold the sides toward the center to tightly enclose the meat, then finish rolling tightly. Seal the edge with a bit of water or egg white.
- 4
Heat the peanut oil to 180°C. Fry the spring rolls in small batches. The skin should blister and become uniformly golden and crispy. Drain on paper towels immediately after removing from the oil.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan during frying, as it will drop the oil temperature and make the spring rolls greasy.
- Roll the wrappers tightly during shaping to prevent oil from seeping inside.
How long does this dish keep?
Can be kept for 2 days in the fridge. To regain crispiness, reheat for 5 minutes in a hot oven (180°C), never use a microwave.
