Crispy Pork and Vegetable Spring Rolls
Crispy Pork and Vegetable Spring Rolls
Ingredients
For the Filling
- 2 tablespoons vegetable oil, for cooking
- 250 g ground pork
- 1/2 teaspoon black pepper, or to taste
- 2 carrots, shredded
- 200 g bean sprouts
- 1/2 cup green chives, chopped
For Assembly and Frying
- 12 spring roll wrappers, thin
- 500 ml vegetable oil, for deep frying
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add the ground pork and grind black pepper over it. Cook, breaking up the pork with a spatula, until it is browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 2
Add the shredded carrots, bean sprouts, and chopped green chives to the wok with the cooked pork. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp, retaining a slight crunch.
⏱️ 5 min
- 3
Transfer the cooked filling mixture from the wok into a clear mixing bowl and let it cool slightly while you prepare your wrapping station.
⏱️ 5 min
- 4
Lay a single spring roll wrapper flat on a clean surface, orienting it like a diamond (with one corner pointing towards you). Place about 2-3 tablespoons of the cooled filling mixture onto the bottom third of the wrapper, forming a log shape.
⏱️ 5 min
- 5
Fold the bottom corner of the wrapper tightly over the filling. Then, fold in the left and right side corners of the wrapper towards the center, creating an envelope shape. Roll the wrapper tightly upwards from the bottom to create a compact cylindrical spring roll. Repeat with the remaining wrappers and filling.
⏱️ 10 min
- 6
Heat 500 ml of vegetable oil in a wok or deep frying pan over medium-high heat until it reaches 175°C (350°F).
⏱️ 3 min•🌡️ 175
- 7
Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally with tongs or chopsticks, until they are golden brown and perfectly crispy on all sides.
⏱️ 5 min
- 8
Remove the fried spring rolls from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining spring rolls. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork and Vegetable Spring Rolls
For the Filling
- 2 tablespoons vegetable oil, for cooking
- 250 g ground pork
- 1/2 teaspoon black pepper, or to taste
- 2 carrots, shredded
- 200 g bean sprouts
- 1/2 cup green chives, chopped
For Assembly and Frying
- 12 spring roll wrappers, thin
- 500 ml vegetable oil, for deep frying
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add the ground pork and grind black pepper over it. Cook, breaking up the pork with a spatula, until it is browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 2
Add the shredded carrots, bean sprouts, and chopped green chives to the wok with the cooked pork. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp, retaining a slight crunch.
⏱️ 5 min - 3
Transfer the cooked filling mixture from the wok into a clear mixing bowl and let it cool slightly while you prepare your wrapping station.
⏱️ 5 min - 4
Lay a single spring roll wrapper flat on a clean surface, orienting it like a diamond (with one corner pointing towards you). Place about 2-3 tablespoons of the cooled filling mixture onto the bottom third of the wrapper, forming a log shape.
⏱️ 5 min - 5
Fold the bottom corner of the wrapper tightly over the filling. Then, fold in the left and right side corners of the wrapper towards the center, creating an envelope shape. Roll the wrapper tightly upwards from the bottom to create a compact cylindrical spring roll. Repeat with the remaining wrappers and filling.
⏱️ 10 min - 6
Heat 500 ml of vegetable oil in a wok or deep frying pan over medium-high heat until it reaches 175°C (350°F).
⏱️ 3 min•🌡️ 175 - 7
Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally with tongs or chopsticks, until they are golden brown and perfectly crispy on all sides.
⏱️ 5 min - 8
Remove the fried spring rolls from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining spring rolls. Serve hot.
⏱️ 5 min