Spring Roll recipe
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RecipeTin Eats · by Nagi★ 4.9 (135)

Spring Roll recipe

NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 12%
CARBS 16G42% OF CAL
1G FIBER9G OTHER5G TOTAL SUGAR
FAT 7G40% OF CAL
2G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy, golden fried spring rolls with a savory filling of pork, mushrooms, vegetables, and aromatics. Shatteringly crisp outside with tender, flavorful filling.

starterchineseporkdairy free
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Nutrition & ingredients

Ingredients

serves 15
  • 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 ((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))
  • 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 (I use vegetable) OR oil spray for baking (I use canola)
  • 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
PREP
20M
SODIUM
261MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.