Pan Fried Crispy Pork Rolls

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Pan fried crispy pork spring rolls

Yield: 20

Author: Lydia Nuttall

Spring rolls are always a winner - these ones are much healthier as they are not deep fried. You can fill them with a range of options.

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Ingredients

• Spring roll pastry pack (20)
• 250g pork mince
• 1/2 Chinese cabbage (wombok) - finely shredded
• 1 large carrot - grated
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 cup fresh bamboo shoots
• 1/4 cup Shaoxing wine (rice wine)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons corn flour dissolved in 1 tablespoon of water
• 1 tablespoon rice bran oil for frying the finished rolls.

Instructions

To prepare the filling

1. Take the spring roll wrappers out of the freezer and place to one side to thaw.
2. Heat a large non-stick fry pan and add a dash of sesame oil.
3. Add the pork mince, and brown it for 2 minutes.
4. Now add the garlic, ginger, finely shredded cabbage, grated carrot, bamboo shoots and Shaoxing wine. Stir carefully for about 5 minutes until the cabbage is wilted.
5. Now add the soy sauce and leave to simmer until there is very little moisture left (about 5 minutes)
6. Mix the cornflour with the water and tip into the pan. This will thicken everything and allow it to be a cohesive filling.
7. Taste and season to your liking. Tip into a large mixing bowl and put into the fridge for 1 hour. The filling needs to be cold when assembling the spring rolls.

Assembling and Cooking

1. Take the spring roll wrappers out of their packet, and cover with a damp clean cloth to stop them drying out around the edges.
2. Using one wrapper at a time, wet your fingers and run them around the edges to help them stick when rolled.
3. Take a heaped tablespoon of mixture and make a sausage shape along the edge closest to you, leaving 2 cm at each end ready to fold in as you roll.
4. Now roll it once away from you, and then fold in the sides. Keep rolling until the pastry sheet is completely finished.
5. Repeat with the rest of the mixture and spring roll pastry.
6. Heat your large non-stick pan again, and add 1/2 tablespoon of rice bran oil - enough to literally just provide a bit of moisture.
7. Add 5 or 6 rolls (depending on your pan) and cook for 2 minutes on each side. They are ready when the pastry goes a lovely golden colour.

Nutrition Facts

Calories

57

Fat

4 g

Sat. Fat

1 g

Carbs

2 g

Fiber

0 g

Net carbs

1 g

Sugar

0 g

Protein

3 g

Sodium

113 mg

Cholesterol

9 mg