Crispy Pork Spring Rolls
Get ready to savor the irresistible crunch of **Crispy Pork Spring Rolls**, a classic appetizer that's perfect for any occasion. This recipe combines savory ground pork, julienned carrots, and finely shredded cabbage with a flavorful punch of garlic, ginger, soy sauce, and sesame oil, wrapped in delicate spring roll wrappers and fried to golden perfection. The filling is thickened with a cornstarch slurry for that signature moist and cohesive texture, while a quick egg wash ensures perfectly sealed edges in each roll. With just 30 minutes of prep and a quick fry, these spring rolls offer a delightful contrast of crispy exterior and tender, savory filling. Serve them warm with your favorite dipping sauce, such as sweet chili or soy-vinegar, for a crowd-pleasing appetizer or snack. Perfect for family gatherings, potlucks, or even a weeknight treat, these spring rolls will impress your guests with their authentic, restaurant-quality taste and texture.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams ground pork
- 1 large, julienned carrot
- 150 grams, finely shredded cabbage
- 2 stalks, chopped green onions
- 3 cloves, minced garlic
- 1 tablespoon, minced ginger
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 20 pieces spring roll wrappers
- 500 milliliters, for frying vegetable oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 beaten egg
Instructions
In a large skillet over medium heat, add a tablespoon of vegetable oil.
Add minced garlic and ginger and sauté for 1-2 minutes until fragrant.
Add ground pork, breaking it up with a spatula. Cook until it's no longer pink, about 6-7 minutes.
Stir in julienned carrot, shredded cabbage, and chopped green onions. Cook for another 3-4 minutes until vegetables are slightly soft.
Add soy sauce, oyster sauce, sesame oil, salt, and black pepper to the mixture. Stir everything together to combine the flavors.
In a small bowl, mix cornstarch with 2 tablespoons of water until smooth. Add to the skillet and stir until the mixture thickens.
Remove the skillet from heat and let the filling cool for 10 minutes.
Place a spring roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the pork mixture onto the wrapper near the center.
Fold the corner closest to you over the filling, then fold in the sides and roll tightly.
Brush the edge with beaten egg to seal it. Repeat for the remaining spring rolls.
In a heavy-bottomed pot or a deep fryer, heat vegetable oil to 180°C (350°F).
Carefully add spring rolls in batches, frying them for 3-4 minutes until golden brown and crispy.
Remove the spring rolls with a slotted spoon and drain on paper towels.
Serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
3846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.9 g | 283% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 5653 mg | 246% | |
| Total Carbohydrate | 312.5 g | 114% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 8.4 g | ||
| Protein | 161.4 g | 323% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 378 mg | 29% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
