- Dairy free
- Egg free
- Lactose free
- Sesame free
- Soy free
- Shellfish free
- No added sugar
- High in protein
These juicy pork spring rolls are packed with mince, mushies and great Asian flavour. Deep-fried to crispy perfection, they’re worth a cheeky double dip.
- Makes10
- Cook time15 minutes
- Prep time20 minutes
Ingredients
- 2 tsp peanut oil
- 100g punnet shiitake mushrooms, thinly sliced
- 500g pork mince
- 1 spring onion, thinly sliced
- 2 tsp finely grated ginger
- 1 garlic clove, crushed
- 2 tsp fish sauce
- 1 tsp Chinese five spice
- 10 sheets spring roll pastry, thawed
- 1 carrot, peeled, cut into matchsticks
- Vegetable oil, to deep-fry
- Sweet chilli sauce and spring onion, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the peanut oil in a small frying pan over medium heat. Cook the mushrooms, stirring, for 3-4 mins or until tender. Season. Transfer to a plate to cool.
Step 2
Combine the mince, spring onion, ginger, garlic, fish sauce and Chinese five spice in a medium bowl. Season with white pepper. Divide into 10 portions.
Step 3
Place 1 spring roll pastry sheet on a clean work surface. Place 1 portion of the mince mixture diagonally across 1 corner in a 10cm log shape. Top with a little mushroom and carrot. Brush the opposite corner of the pastry with water. Fold in the sides and roll up to enclose filling. Repeat with the remaining pastry sheets, mince mixture, mushroom and carrot.
Step 4
Half-fill a large saucepan with vegetable oil. Heat to 180°C over medium-high heat (when the oil is ready, a cube of bread will turn brown in 15 secs). Cook spring rolls, in batches, for 3-4 mins or until golden and cooked through. Use a slotted spoon to transfer springrolls to a plate lined with a paper towel.
Step 5
Place spring rolls on a serving platter and sprinkle with extra spring onion. Serve with sweet chilli sauce.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Cooked spring rolls can be kept in an airtight container in the fridge for up to 3 days. To store uncooked spring rolls, use baking paper to keep them apart and place them in an airtight container in the fridge for up to 3 days. To freeze uncooked spring rolls, keep them apart until frozen solid, and then place them together in freezer bags. They’ll keep in the freezer for up to 3 months.
Pork spring roll recipe
This Asian appetiser is something many people know and love. Maybe you order it every time you visit a Chinese restaurant, even though you tell yourself you’re going to try something else. It’s just too delicious! Deep-fried foods are a favourite treat for many of us, and when the crunchy layer gives way to a savoury, flavour-packed meat and vegetable filling, there’s little else as satisfying.
When talking about deep-fried spring rolls, we usually refer to either the Cantonese or Shanghainese versions. In the Cantonese version, vegetables such as shiitake mushrooms, bamboo shoots, carrots and wombok make up the spring roll ingredients, while Shanghainese ones are usually filled with pork mince, shiitake mushrooms and wombok.
How to roll pork spring rolls
Once you’ve made your own Chinese spring rolls at home, you’ll realise how easy it is. Here’s how to make spring rolls that won’t pop open when you fry them:
Chill the spring roll filling first, taking it out when you’re ready to wrap the rolls.
Lay the wrapper down with one of the corners pointing toward you.
Place two tablespoons of the filling 5cm in from the nearest corner, one toward the left of the corner, the other toward the right, so it forms one singular log shape.
Take the nearest corner and fold it up and over the log, then roll the spring roll so that the wrapper takes in the filling.
Take the left and right corners and fold them toward the middle.
Keep rolling, but stop before reaching the top corner.
Dip your fingers into a mixture of water and cornflour and paint this on the top corner, then finish rolling. This seals the spring roll.
What to serve with pork spring rolls
Spring rolls can be added as the topping for rice or noodle bowls and salads such as this Vietnamese-style spring roll salad. They can also be a standalone appetiser, or you can serve them with fresh lettuce and carrot on the side. Wrap the spring roll in a lettuce cup and dip it into nuoc mam, a sweet and umami-rich dipping sauce, and enjoy the different layers of crunchiness and contrasting temperatures in each mouthful. Spring rolls can also be served with some delicious Chinese soups, like hot and sour soup or egg drop soup.
Love this recipe?
Spring rolls make a great appetiser or fingerfood when entertaining. If you’re on the hunt for more spring roll recipes, try Cooking Club member Angel’s Chinese spring rolls – they’re a perfect snack for Lunar New Year. For a spring roll recipe with chicken mince instead of pork, go for this chicken spring roll recipe. If you love the crunch of savoury spring rolls but have a sweet tooth, give Ruby’s apple spring rolls a try as a treat at your next gathering.
