Pork and Crunchy Vegetable Spring Rolls
Ingredients
- 300 gGround pork (fresh)
- 20 pcspring roll wrappers (thawed)
- 2 pcCarrot (finely grated)
- 20 gwood ear mushroom (dried, to be rehydrated)
- 50 gglass noodles (dried, to be rehydrated)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (chopped with greens)
- 2 pcGarlic (minced)
- 2 tbspsoy sauce
- 1 tbspSesame oil
- 1 tspWhite sugar
- 1 pinchWhite pepper ground
- 1,000 mlPeanut oil (for frying)
Method
A golden, ultra-crispy shell hiding a juicy, fragrant pork filling. The aroma of sesame oil and white pepper escapes with every crunch.
- 1
Soak the wood ear mushrooms and glass noodles in two bowls of hot water. Let them soften for 15 minutes until tender and translucent before draining.
- 2
Grate the carrots and finely slice the spring onions and garlic. Coarsely chop the mushrooms and cut the noodles with scissors. The filling must be fine for even rolling.
- 3
In a large mixing bowl, combine the minced pork, vegetables, noodles, soy sauce, sesame oil, sugar, and white pepper. Mix by hand until the filling is perfectly homogeneous.
- 4
Lay a spring roll pastry flat. Place a log of filling at the bottom, fold in the sides, and roll tightly upwards. Moisten the edge to seal: the roll must be firm with no trapped air.
- 5
Heat the peanut oil to 180°C. Fry the rolls in small batches. When the pastry is deep golden and feels rigid under the skimmer, drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Ensure the filling is dry: if it releases liquid, the rolls will burst during frying.
- Do not overcrowd the fryer, otherwise the oil temperature drops and the pastry becomes greasy instead of crispy.
How long does this dish keep?
Store in a dry place. To regain crispiness the next day, reheat in a hot oven for 5 minutes, never use a microwave.
