Love Food

sticky pork spring rolls

sticky pork spring rolls

Crunchy, full flavoured Asian inspired finger food! These sticky pork spring rolls are a simple to make and delicious entree or snack, perfect for any gathering. Serve hot on their own or wrapped in iceberg lettuce cups and sweet chilli sauce.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

sticky pork spring rolls

  • 200g pork mince
  • 200g pork fillet, diced
  • 1 packed of 25 spring roll sheets/wrappers
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1 teaspoon ground star anise
  • 2 teaspoons Chinese 5 spice
  • 1 teaspoon ground cloves
  • 1 tablespoon sweet soy sauce (Kecup Manis)
  • 2 teaspoons light soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, crushed
  • ¼ small red cabbage, finely shredded
  • 1 cup fresh bean shoots
  • 1 cup spring onions, sliced
  • 1 tablespoon plain flour
  • 1 tablespoon water
  • 2 cups of vegetable oil for frying

to serve

  • 1 large iceberg lettuce, separated into cups
  • sweet chilli sauce

Heat the vegetable and sesame oil in a heavy based pan and add the pork mince and diced fillet, cook over a medium heat until it begins to brown. Add the garlic, ginger, spices, sugar and soy sauces and continue to cook until the meat is completely cooked through. Add the cabbage, spring onions and bean shoots, cook for a further 3 minutes then set aside to cool. Place one sheet of spring roll wrapper with 1 corner pointing towards you. Place a small amount of the cool pork mixture in the middle of the wrapper towards the bottom corner, and roll away from you, folding the sides in as you roll to form a small cigar shape. To secure the roll, mix a little flour and water to form a paste and brush into the very top corner of the wrapper to stick the spring roll together when rolled. Repeat with the other wrappers until all of the mix has been used. Heat the frying oil in a deep pan or wok over a high heat. Fry the spring rolls in batches until crisp and golden all over. Serve hot with iceberg lettuce cups (to wrap round the spring rolls) and sweet chilli sauce. Makes: about 25                   

sticky pork spring rolls
sticky pork spring rolls
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sticky pork spring rolls
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