Crispy Pork and Water Chestnut Spring Rolls
These Crispy Pork and Water Chestnut Spring Rolls are the perfect addition to any gathering or party! Filled with juicy pork mince, crunchy water chestnuts, and vibrant vegetables, they offer a delightful contrast of textures and flavors. Serve them with sweet chili sauce and soy sauce for the ultimate dipping experience. These rolls can be made a day in advance; simply reheat them in a medium heat oven for about 20 minutes before serving to restore their crispy exterior.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
pork mince
500 g (raw)
Chinese cabbage
1 1/2 cups (finely shredded)
water chestnuts
225 g (drained and finely chopped)
onion
1 (finely chopped)
fresh coriander (cilantro)
1/4 cup (chopped)
sambal oelek
1/2 teaspoon (n/a)
garlic cloves
2 (crushed)
fresh ginger
1 teaspoon (grated)
spring roll wrappers
20 (12.5 cm) (thawed)
deep frying oil
as needed (for frying)
Instructions
1
In a large bowl, combine the pork mince, finely shredded Chinese cabbage, chopped water chestnuts, finely chopped onion, fresh coriander, sambal oelek, crushed garlic, and grated ginger. Mix thoroughly until all ingredients are well incorporated.
2
Lay one spring roll wrapper on a clean, flat surface with a corner pointing towards you. Place approximately 2 tablespoons of the pork mixture near the lower corner of the wrapper.
3
Brush the edges of the wrapper lightly with water to help seal. Fold the corner closest to you over the filling, then fold in the two side corners. Roll the wrapper tightly away from you to enclose the filling securely. Repeat this process with the remaining wrappers and filling.
4
In a deep frying pan or wok, heat enough oil for deep frying. Test the oil by adding a small cube of bread; it should sizzle immediately if the oil is ready.
5
Carefully add 4 or 5 spring rolls at a time to the hot oil. Fry for about 5 to 8 minutes or until they are lightly golden and crispy. Turn occasionally for even cooking.
6
Using a slotted spoon, remove the spring rolls from the oil and drain them on paper towels. Serve hot with your choice of dipping sauces.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main components of the filling?
The filling consists of pork mince, Chinese cabbage, water chestnuts, onion, coriander, garlic, ginger, and sambal oelek.
What type of meat is used in these spring rolls?
This recipe specifically calls for 500 g of pork mince.
How should the Chinese cabbage be prepared?
The Chinese cabbage should be finely shredded before being mixed with the other ingredients.
How do I prepare the water chestnuts?
You should use 225 g of water chestnuts that have been drained and finely chopped.
What seasoning provides heat in this recipe?
Sambal oelek is used to add a spicy kick to the filling.
How many spring roll wrappers are required?
You will need 20 spring roll wrappers for this recipe.
What size should the spring roll wrappers be?
The recipe recommends using 12.5 cm wrappers.
Do the spring roll wrappers need any preparation?
Yes, ensure the wrappers are thawed before you begin the assembly process.
How much garlic is needed?
The recipe calls for 2 crushed garlic cloves.
What type of ginger is used?
Use 1 teaspoon of grated fresh ginger for the best flavor.
How do you mix the filling ingredients?
Combine all filling ingredients in a large bowl and mix thoroughly until they are well incorporated.
How do you position the wrapper for filling?
Lay the wrapper on a flat surface with one corner pointing towards you.
How much filling goes into each spring roll?
Place approximately 2 tablespoons of the pork mixture near the lower corner of the wrapper.
What is the secret to sealing the spring rolls?
Brush the edges of the wrapper lightly with water to help seal them securely.
What is the specific rolling technique?
Fold the bottom corner over the filling, fold in the two side corners, and then roll tightly away from you.
What equipment can be used for frying?
You can use either a deep frying pan or a wok to fry the rolls.
How do you know when the oil is ready for frying?
Test the oil by adding a small cube of bread; it should sizzle immediately if the oil is hot enough.
How many rolls should be fried at once?
It is best to fry 4 or 5 spring rolls at a time to ensure they cook properly.
How long do the spring rolls need to fry?
They should be fried for about 5 to 8 minutes.
What should the finished spring rolls look like?
They should be lightly golden and crispy on the exterior.
How do you ensure even cooking while frying?
Turn the spring rolls occasionally while they are in the hot oil.
How should the rolls be handled after frying?
Use a slotted spoon to remove them from the oil and drain them on paper towels.
Can these spring rolls be made ahead of time?
Yes, they can be made a day in advance.
How do you reheat stored spring rolls?
Reheat them in a medium heat oven for about 20 minutes to restore their crispiness.
What are the recommended dipping sauces?
Serve the spring rolls with sweet chili sauce and soy sauce.
What is the overall texture of these rolls?
They offer a contrast between the juicy pork and the crunchy water chestnuts.
Is onion included in the filling?
Yes, one finely chopped onion is part of the filling mixture.
What fresh herb is used in the recipe?
The recipe uses 1/4 cup of chopped fresh coriander (cilantro).
Are these suitable for parties?
Yes, they are described as perfect finger food for any gathering or party.
What kind of oil should be used?
Use an oil that is appropriate for deep frying, in a quantity sufficient to cover the rolls.