- Yield : 30
- Servings : 10
- Prep Time : 45m
- Cook Time : 45m
- Ready In : 1:30 h
Spring rolls are Chinese in origin and are not the same as cha gio, or Vietnamese rolls which are made with rice paper (recipe to come). The filling here is just what we make at home but you can make a vegetarian version with the omission of pork and the addition of tofu and cabbage. For a more delux version, use a combination of ground pork and chopped raw shrimps.
See also our recipe for vegetarian spring rolls.
This recipe makes about 30 spring rolls using the larger wrappers.
- 1 packet of spring roll wrappers, thawed
- 1 kg ground pork
- 1 onion, peeled and chopped
- 200gr bean sprouts
- 1 carrot, peeled and grated
- 50 gr dried shiitake, rehydrated and coarsely chopped
- 50gr black fungus or wood ear mushrooms, rehydrated and coarsely chopped
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp grated ginger
- 2 tbsp fish sauce
- Freshly ground black pepper
- 2 tbsp cornstarch in 3 tbsp of cold water
Combine all ingredients in a mixing bowl. Do a taste test by frying one tbsp of filling. Adjust the seasoning if need be.
Place 2 tbsp of the filling on 1/3 of the wrapper, horizontally on the end nearest you
Roll once away from yourself and fold in the sides towards the middle. Continue rolling until there is about 5cm of wrapper left. Coat this part of the wrapper with the cornstarch glue. Finish rolling the roll and place with the end down on a plate. Repeat until all the filling is used up.
Heat up the oil in a deep fat fryer to 180 degrees. (If not using a deep fat fryer, have enough oil to cover the rolls. Heat up the oil on medium high heat. Test to see if the oil is hot enough by throwing a piece of bread into it. If the bread sizzles instantly, the oil is heated and ready.
Add 5-6 rolls into the oil. Do not over-crowd the fryer. Fry for about 3 minutes or until the light in the fryer lights up, indicating that the temperature has dropped
Remove the rolls from the oil and rest for a minute or until the oil has reached the right temperature again.
Repeat the process in the deep fryer twice more until the rolls are golden.
Remove from the oil and place on a plate lined with paper towel.
Serve with nước mắm chấm* or with Thai chili sauce.