Description
Delicious homemade spring rolls filled with ground pork, fresh vegetables, and shiitake mushrooms, served with a sweet and tangy dipping sauce. Perfectly crispy when fried or baked, these spring rolls are a versatile appetizer or snack that captures the vibrant flavors of Asian cuisine.
Ingredients
Scale
Filling
- 1 tbsp oil
- 2 garlic cloves, finely chopped or minced
- 400 g / 13 oz pork mince (ground pork), or chicken or turkey
- 6 dried shiitake mushrooms soaked in boiling water OR 8 fresh shiitake mushrooms (Note 1)
- 1 1/2 cups shredded carrot (1 large or 2 small)
- 1 1/2 cups (heaped) bean sprouts
- 1 1/2 cups (packed) shredded green cabbage (any type is fine)
- 1 tsp cornflour / cornstarch
- 1 1/2 tbsp Oyster Sauce
- 2 tsp soy sauce (light or all purpose is best, dark is also ok)
Wrapping and Sealing
- 15 – 20 spring roll wrappers, defrosted (21.5 cm / 8” squares) OR 35 – 40 small spring roll wrappers (Note 2), or Egg Roll wrappers to make Egg Rolls (Note 6)
- 2 tsp cornflour (for sealing rolls)
- 1 tbsp water (for sealing rolls)
- Oil for frying (vegetable oil recommended) OR oil spray for baking (canola oil recommended)
Dipping Sauce
- 2 tsp cornflour / cornstarch
- 2 tbsp water
- ½ cup apple cider vinegar
- 1/3 cup brown sugar (adjust to taste)
- 2 tbsp tomato ketchup
- 2 tsp soy sauce
Instructions
- Prepare the filling: Heat 1 tbsp oil in a large pan over medium heat. Add the finely chopped garlic and sauté until fragrant, about 1 minute. Add the pork mince and cook, breaking it up with a spoon, until browned and cooked through.
- Prepare vegetables and mushrooms: If using dried shiitake mushrooms, soak them in boiling water until soft, then chop finely. If using fresh mushrooms, chop as well. Add the chopped mushrooms, shredded carrot, bean sprouts, and shredded cabbage to the pan with the pork. Stir-fry until the vegetables are just tender, about 3-5 minutes.
- Season the filling: In a small bowl, mix 1 tsp cornflour, 1 1/2 tbsp oyster sauce, and 2 tsp soy sauce. Pour this mixture into the pan and stir well to combine and thicken the filling slightly. Remove from heat and let the filling cool for a few minutes.
- Wrap the spring rolls: Prepare a sealing paste by mixing 2 tsp cornflour with 1 tbsp water. Lay a spring roll wrapper on a clean surface, place a small amount of filling near one corner, and fold in the sides before rolling tightly to enclose the filling. Use the cornflour paste to seal the edges. Repeat with remaining wrappers and filling.
- Cook the spring rolls: To fry, heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry spring rolls in batches for 3-5 minutes until golden brown and crispy. Drain on paper towels before serving. Alternatively, spray the spring rolls with canola oil, place them on a baking tray lined with parchment paper, and bake at 200°C (400°F) for 15-20 minutes until crispy, turning halfway through.
- Make the dipping sauce: In a small saucepan, mix 2 tsp cornflour with 2 tbsp water to create a slurry. Add apple cider vinegar, brown sugar, tomato ketchup, and soy sauce. Cook over medium heat, stirring constantly until the sauce thickens and becomes glossy. Remove from heat.
- Serve: Serve the freshly cooked spring rolls hot with the prepared dipping sauce on the side for dipping. Enjoy!
Notes
- Use dried shiitake mushrooms for a more concentrated flavor, but fresh mushrooms also work well.
- Smaller wrappers make bite-sized spring rolls ideal for appetizers.
- Adjust brown sugar in the dipping sauce according to your taste preference for sweetness.
- Leftover filling can be stored in the refrigerator for up to 2 days; wrap just before cooking for best texture.
- Baking is a healthier alternative to frying and still yields crispy rolls when sprayed adequately with oil.
- Egg roll wrappers can be used for a thicker, chewier texture but may require slightly longer cooking times.
