Snacks
Chinese
ChineseSpring Rolls
Crisp, golden spring rolls three ways. The basic tier oven-bakes shop wrappers around a simple veg mix, while the ultimate hand-rolls a prawn and pork filling for deep-fried perfection.
Dairy-free
Nut-free
Better version
Stir-fried pork and veg filling, shallow-fried for extra crunch.
Per serving£1.63
Total cost£6.50
Time45 min
Ingredients for 4
- 10 spring roll wrappers , defrosted
- 300 ml vegetable oil , for shallow frying
- Filling
- 200 g pork mince
- 150 g beansprouts
- 2 carrot , julienned
- 4 spring onions , sliced
- 2 cloves garlic , minced
- 1 tbsp fresh ginger , grated
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
Method
- Stir-fry the pork mince with garlic and ginger over high heat until browned.
- Add the carrot, beansprouts and spring onions and toss for 2 minutes, then stir in oyster sauce and sesame oil.
- Tip the filling into a sieve to drain and cool completely.
- Spoon onto the wrappers, fold the sides in and roll tightly, sealing with a little water.
- Shallow-fry in batches over medium-high heat for 3-4 minutes until deep golden, turning to colour evenly.
- Drain on kitchen paper and serve with a soy and chilli dip.
Equipment
- wok
- frying pan
- sieve
The three ways, side by side
Budget
Oven-baked wrappers around a quick cabbage and carrot mix.
Better
Stir-fried pork and veg filling, shallow-fried for extra crunch.
Ultimate
Hand-rolled prawn and pork filling with shiitake, deep-fried until shatteringly crisp.
