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Pork and vegetable spring rolls recipe


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This is ideal recipe if you want something quick, delicious and cheap. It is for more than one meal, you can fry half and refrigerate the other half of your spring rolls.


London, England, UK

6 people made this

IngredientsServes: 12

  • 250g minced pork
  • 3 spring onions
  • 6 cloves garlic
  • 2 medium carrots
  • 1/2 medium savoy cabbage
  • 30ml olive oil
  • 100g beansprouts
  • 100ml soy sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pack frozen spring roll pastry sheets
  • 1 egg white
  • oil for deep frying

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Cook the pork over medium high heat, stirring, for about 5 to 8 minutes, till browned. Remove from the heat and drain off any excess liquid or grease from the pan.
  2. Prepare the vegetables. Mince onion and garlic. Chop carrot and cabbage with sharp knife into the size of matchsticks or use food processor.
  3. Heat the olive oil in a wok on a medium heat then add garlic and onion. Fry a few minutes until it starts to gain very light brown colour, then add the minced pork and stir well. Add the rest of the vegetables and mix well.
  4. Stir stir stir until veggies soften, then add the soy sauce and seasoning. Transfer everything to a flat surface and let it cool down.
  5. Meanwhile separate the spring roll sheets SLOWLY. Once your mix is cold you can start preparing your rolls.
  6. Fold the end of the pastry over the vegetables then fold in the left and right side of the pastry. Roll it up tightly and close the end of the pastry "as an envelope" with egg white.
  7. Clean your wok and start heating up oil for deep frying over medium high heat. Once hot, drop your spring rolls and deep fry them till crispy and golden brown. They cook quickly so watch out! Don't overcrowd the pan; cook in batches and remove the spring rolls to kitchen paper to drain off any excess oil. Enjoy immediately.

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Preparation

1. Begin by preparing all of your vegetables. Place your handful of washed bean sprouts into a bowl, before chopping the spring onion into fine matchsticks and placing them on top. Then, finely slice your carrot, Chinese leaf and red pepper, as well as peeling and roughly chopping the garlic.

2. Time to build your wok clock! On a large plate, place the chopped garlic at 12 o’clock, and then arrange the carrot, Chinese leaf, red pepper and bowl of bean sprouts and spring onion clockwise around the rest of your plate. Leave to one side.

3. Moving on to your meat, place the pork mince in a large bowl and add all ‘The Marinade’ ingredients, massaging them thoroughly into the meat. In a separate bowl or ramekin, combine all of ‘The Sauce’ ingredients together, making sure to mix well in order to dissolve all of the palm sugar. Let’s get ready to wok!

4. Bring your wok to a high heat and add a drizzle of vegetable oil, swirling it around the wok until it reaches smoking point. Then introduce the pork mince, separating the meat with the side of your ladle or spoon and allowing it to cook through for approximately 3-5 minutes. (Hint: reduce the heat of the wok if your meat starts to catch and burn).

5. Pushing the meat to one side, add the garlic to the centre of your wok, quickly followed by the carrot. Allow to cook for 1 minute before adding the pepper and Chinese leaf and folding the vegetables through the mince. Back on a high heat, pour your sauce over the full wok and stir fry for just 2 minutes. Then switch the heat off and fold the washed bean sprouts and spring onion through the rest of the pork and vegetable mixture, allowing the residual heat of the wok to wilt the bean sprouts slightly, without them losing their crunch.

6. Quickly set up a sieve over a large bowl. Transfer the contents of your wok into the sieve, and allow the mixture to drain and cool completely, at a minimum of 5-10 minutes, before you make your spring rolls. (Hint: you can even put the mixture in the fridge to speed up this process!)

7. Once the mixture is completely cooled, begin the wrapping process. Lie one sheet of spring roll pastry down in a diamond shape in front of you, and spoon 1-2 tablespoons of filling into the centre of the diamond’s lower half. Fold the bottom corner of the spring roll pastry over the filling then, holding your fingertips over the covered filling, use your thumbs to roll the pastry over once or twice to continue encasing filling and create a tight cigar-like roll. Now about half-way up the diamond, tightly fold in both sides to create an envelope-like shape. Use your half banana like a pritt-stick or UHU stick to cover the top of the envelope shape, then continue rolling up the pastry until the roll is completed. Repeat until all the filling is used, or you reach your desired number of spring rolls. (Hint: you can use egg wash instead of banana if you wish).

8. Finally, time for deep-frying! First, line a large bowl with paper towel and leave near to hand. Then, half-fill your wok or deep-fryer with vegetable oil, and heat to 170C. Test the temperature of your oil by placing the tip of a wooden implement, such as a skewer or chopstick, into the oil: if the wood begins to slowly fizz then the oil is the right temperature, an immediate fizz shows the oil is too hot.

9. Once your oil is at the correct temperature, introduce your first batch of spring rolls, being sure not to overcrowd your wok. Keep the oil bubbling at a medium heat and allow your spring rolls to deep-fry until the pastry is crisp golden brown, about 3-4 minutes per batch. Transfer the cooked spring rolls into your lined bowl to dry, and then repeat the process until all your rolls are fried. Arrange the finished rolls on a plate, and serve alongside a bowl of sweet chilli dipping sauce, if desired.

How To Make Pork Spring Rolls

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  • 1 pack medium sized spring roll pastry
  • 1 banana
  • Sweet chilli dipping sauce (optional)

The Filling

  • 200-250g minced pork
  • ½ carrot
  • 2 leaves of Chinese leaf (or cabbage or pak choi)
  • ½ red pepper
  • 1 spring onion
  • 2 cloves garlic
  • A handful of bean sprouts, washed.

The Marinade

Preparation

1. Begin by preparing all of your vegetables. Place your handful of washed bean sprouts into a bowl, before chopping the spring onion into fine matchsticks and placing them on top. Then, finely slice your carrot, Chinese leaf and red pepper, as well as peeling and roughly chopping the garlic.

2. Time to build your wok clock! On a large plate, place the chopped garlic at 12 o’clock, and then arrange the carrot, Chinese leaf, red pepper and bowl of bean sprouts and spring onion clockwise around the rest of your plate. Leave to one side.

3. Moving on to your meat, place the pork mince in a large bowl and add all ‘The Marinade’ ingredients, massaging them thoroughly into the meat. In a separate bowl or ramekin, combine all of ‘The Sauce’ ingredients together, making sure to mix well in order to dissolve all of the palm sugar. Let’s get ready to wok!

4. Bring your wok to a high heat and add a drizzle of vegetable oil, swirling it around the wok until it reaches smoking point. Then introduce the pork mince, separating the meat with the side of your ladle or spoon and allowing it to cook through for approximately 3-5 minutes. (Hint: reduce the heat of the wok if your meat starts to catch and burn).

5. Pushing the meat to one side, add the garlic to the centre of your wok, quickly followed by the carrot. Allow to cook for 1 minute before adding the pepper and Chinese leaf and folding the vegetables through the mince. Back on a high heat, pour your sauce over the full wok and stir fry for just 2 minutes. Then switch the heat off and fold the washed bean sprouts and spring onion through the rest of the pork and vegetable mixture, allowing the residual heat of the wok to wilt the bean sprouts slightly, without them losing their crunch.

6. Quickly set up a sieve over a large bowl. Transfer the contents of your wok into the sieve, and allow the mixture to drain and cool completely, at a minimum of 5-10 minutes, before you make your spring rolls. (Hint: you can even put the mixture in the fridge to speed up this process!)

7. Once the mixture is completely cooled, begin the wrapping process. Lie one sheet of spring roll pastry down in a diamond shape in front of you, and spoon 1-2 tablespoons of filling into the centre of the diamond’s lower half. Fold the bottom corner of the spring roll pastry over the filling then, holding your fingertips over the covered filling, use your thumbs to roll the pastry over once or twice to continue encasing filling and create a tight cigar-like roll. Now about half-way up the diamond, tightly fold in both sides to create an envelope-like shape. Use your half banana like a pritt-stick or UHU stick to cover the top of the envelope shape, then continue rolling up the pastry until the roll is completed. Repeat until all the filling is used, or you reach your desired number of spring rolls. (Hint: you can use egg wash instead of banana if you wish).

8. Finally, time for deep-frying! First, line a large bowl with paper towel and leave near to hand. Then, half-fill your wok or deep-fryer with vegetable oil, and heat to 170C. Test the temperature of your oil by placing the tip of a wooden implement, such as a skewer or chopstick, into the oil: if the wood begins to slowly fizz then the oil is the right temperature, an immediate fizz shows the oil is too hot.

9. Once your oil is at the correct temperature, introduce your first batch of spring rolls, being sure not to overcrowd your wok. Keep the oil bubbling at a medium heat and allow your spring rolls to deep-fry until the pastry is crisp golden brown, about 3-4 minutes per batch. Transfer the cooked spring rolls into your lined bowl to dry, and then repeat the process until all your rolls are fried. Arrange the finished rolls on a plate, and serve alongside a bowl of sweet chilli dipping sauce, if desired.

How To Make Pork Spring Rolls

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Ingredients

  • 2 tablespoons high-heat cooking oil, plus more for frying
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 pound (500 g) ground pork
  • 1 tablespoon fish sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (70 g) grated carrot
  • 1 cup (70 g) mung bean sprouts
  • 1/2 cup (65 g) frozen peas
  • 25 square spring roll wrappers (8 x 8 in/20 x 20 cm), thawed
  • Water, for sealing the spring rolls
  • Garlic Vinegar Dipping Sauce, for serving
  • Pineapple Sweet and Sour Sauce, for serving

Pork & Vegetable Spring Rolls

In a large bowl, combine marinade ingredients and whisk together. Add pork, mix thoroughly and marinade for a minimum of 10 minutes. Can marinate overnight.

Mix the binder ingredients and set aside.

Heat one tablespoon vegetable oil in a wok over medium-high heat. Add the garlic, ginger and green onions, sauté about 5 seconds to release the aromatics. Add the pork and cook thoroughly.

Add the vegetables and sauté until slightly tender but still crisp, about 30-45 seconds. Add binder ingredients to the pork and sautéed vegetables and stir gently to distribute.

Remove from heat and spread evenly across a baking sheet. Place sheet in refrigerator to cool. Cooling is an important step for a couple of reasons. It helps to prevent the vegetables from over cooking and also prevents steam from the cooked ingredients making the wrappers soggy, which will make them less crispy and prone to tearing. Crisp filling and crisp shells make the best spring rolls.

Whisk the cornstarch and water for the sealer. Set aside.

On a clean surface, such as a bamboo cutting board, lay out a wrapper with a corner facing you. The wrapper should appear as a diamond rather than a square. Place 1 heaping tablespoon of filling on the wrapper about 1/3 of the way up from the corner nearest you. Don’t overfill! Grab the bottom corner and roll away from your body, tucking in the sides as you go. Please read article on how to roll spring rolls.) Brush the sealer solution on the inside of the outside corner flap, about 1-2 inches in. Press down gently to adhere.

Heat the remaining vegetable oil in a clean wok to about 350 degrees. One at a time, add the rolls gently to the hot oil. Avoid overcrowding. Cook until deep golden brown. Carefully remove each roll with tongs and set on paper-towel-lined dish to absorb excess oil and cool.

While allowing the rolls to cool, whisk together the dipping sauce ingredients. Serve rolls cut diagonally with sauce in a small, shallow dish.


Chinese Vegetable Spring Roll Recipe : Chinese Bbq Pork Spring Rolls Curious Nut - Vegetable spring rolls recipe (with step by step photos) chinese, snacks, starters.

Chinese Vegetable Spring Roll Recipe : Chinese Bbq Pork Spring Rolls Curious Nut - Vegetable spring rolls recipe (with step by step photos) chinese, snacks, starters.. My name is xiao wei and my goal is to make your cooking simple and ex. Add all the veggies except onion greens. Spring rolls, veg spring rolls with step by step photos. Serve hot, crispy and spicy homemade vegetable spring rolls with tomato ketchup, chili garlic sauce etc. Spring rolls are a large collection of stuffed, rolled snacks or dim sum within east asian and southeast asian delicacies.

Remove and drain on paper towels. Vegetable spring rolls recipe (with step by step photos) chinese, snacks, starters. Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers. In the middle of this year, i get the skills of making spring roll wrappers at home, either with a tested simplified spring roll wrappers with brushes and traditional spring roll wrappers with dough drawing. Heat pan and add 1½ teaspoon oil, add black pepper.

Air Fryer Spring Rolls Mealthy Com from res.cloudinary.com Do not over crowd the pan. Heat pan and add 1½ teaspoon oil, add black pepper. Add the carrot and pepper and continue cooking over a high heat. Apply a thin coat of corn flour glue to secure the edge. Add soya sauce and mix well. Learn the recipe of vegetable spring roll by vahchef. These delicious vegan spring rolls are crunchy from outside, with a spiced vegetable filling from inside. 11 · 35 minutes · these delicious veggie spring rolls are crispy on the outside and have a moist and delicious interior stuffed with a mixture of vegetables, sprouts and rice noodles.

In the philippines, they are called lumpia and come in smaller packages.

1 package spring roll wrappers (8 squares How to make jumbo chinese vegetable spring rolls firstly, defrost wheat flour sheets. In the middle of this year, i get the skills of making spring roll wrappers at home, either with a tested simplified spring roll wrappers with brushes and traditional spring roll wrappers with dough drawing. Do not over crowd the pan. Then, heat a splash of vegetable oil in a pan. Apply a thin coat of corn flour glue to secure the edge. Reduce the heat to medium low and deep fry until golden brown. Once the oil is hot, gently slide in the prepared spring rolls, about 2 to 3 at a time 5.add sprouts, drain the softened rice noodles and add it to the pan as well. Keep sprinkling a litter water if needed to cook noodles, but not too much. Heat pan and add 1½ teaspoon oil, add black pepper. Serve hot, crispy and spicy homemade vegetable spring rolls with tomato ketchup, chili garlic sauce etc. Veg spring rolls, a classic chinese dish that is enjoyed by everyone, children in particular.

Serve hot, crispy and spicy homemade vegetable spring rolls with tomato ketchup, chili garlic sauce etc. Veg spring rolls, a classic chinese dish that is enjoyed by everyone, children in particular. Heat the vegetable oil until a cube of bread browns in 1 minute. Heat a few inches of oil for deep frying to 360 f over medium high heat in a heavy bottomed pot or wok. Chinese vegetable spring rolls (chinese style cooking recipe)welcome to xiao's kitchen.

Spring Rolls Recipe How To Make Veg Spring Rolls Swasthi S Recipes from www.indianhealthyrecipes.com In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry. Then, heat a splash of vegetable oil in a pan. Fill a small pot with vegetable oil. Apply a thin coat of corn flour glue to secure the edge. Place spring roll wrapper in the form of a diamond. Reduce the heat to medium low and deep fry until golden brown. In the philippines, they are called lumpia and come in smaller packages. There are many recipes and almost every country in asia has its own version of this iconic appetizer.

Learn the recipe of vegetable spring roll by vahchef.

My name is xiao wei and my goal is to make your cooking simple and ex. Heat the vegetable oil until a cube of bread browns in 1 minute. Deep fry the spring rolls in heated oil until golden brown. Serve hot, crispy and spicy homemade vegetable spring rolls with tomato ketchup, chili garlic sauce etc. Seal with flour and water mixture. Then, heat a splash of vegetable oil in a pan. To fry the spring rolls, heat the oil slowly over medium heat. Serve hot with chilli sauce. These stuffed rolls have a deep fried crispy outer layer and a delicious stuffing of mixed vegetables. Spring rolls are a large collection of stuffed, rolled snacks or dim sum within east asian and southeast asian delicacies. This spring rolls recipe tells you how to prepare the covering as well, so you don't need spring roll sheets available in the market. Reduce the heat to medium low and deep fry until golden brown. Vegetable spring roll is a chinese dish that has become so popular that it is now available in bakeries, roadside eateries and posh restaurants too!

In the middle of this year, i get the skills of making spring roll wrappers at home, either with a tested simplified spring roll wrappers with brushes and traditional spring roll wrappers with dough drawing. Then, heat a splash of vegetable oil in a pan. Seal with flour and water mixture. Add soya sauce and mix well. Apply a thin coat of corn flour glue to secure the edge.

Veg Spring Roll Recipe Step By Step Video Fun Food Frolic from www.funfoodfrolic.com 11 · 35 minutes · these delicious veggie spring rolls are crispy on the outside and have a moist and delicious interior stuffed with a mixture of vegetables, sprouts and rice noodles. Add soya sauce and mix well. Apply a thin coat of corn flour glue to secure the edge. In the philippines, they are called lumpia and come in smaller packages. In the middle of this year, i get the skills of making spring roll wrappers at home, either with a tested simplified spring roll wrappers with brushes and traditional spring roll wrappers with dough drawing. Drain them and place on a plate with kitchen paper. This spring rolls recipe tells you how to prepare the covering as well, so you don't need spring roll sheets available in the market. Gently add the spring rolls one at a time, frying in small batches.

Serve hot with chilli sauce.

These stuffed rolls have a deep fried crispy outer layer and a delicious stuffing of mixed vegetables. Add 1 tbsp of the vegetable filling on the bottom and roll up tightly. Do not over crowd the pan. Fill a small pot with vegetable oil. Then, heat a splash of vegetable oil in a pan. There are many recipes and almost every country in asia has its own version of this iconic appetizer. These delicious vegan spring rolls are crunchy from outside, with a spiced vegetable filling from inside. Heat the oil over medium heat until it reaches 350f/180c. Add all the veggies except onion greens. My name is xiao wei and my goal is to make your cooking simple and ex. When i came to know that today is chinese new year, as usual i wanted to post a dish which goes with the theme. Serve hot, crispy and spicy homemade vegetable spring rolls with tomato ketchup, chili garlic sauce etc. Add oil to a hot pan and saute spring onion whites.

Remove and drain on paper towels. Keep sprinkling a litter water if needed to cook noodles, but not too much. Fill a small pot with vegetable oil. Dilute sugar in hot water, then add soy sauce. Heat pan and add 1½ teaspoon oil, add black pepper.

Source: www.my-easy-cooking.com

Fill a small pot with vegetable oil. Heat corn oil in a skillet over medium heat. Remove and drain on paper towels. When i came to know that today is chinese new year, as usual i wanted to post a dish which goes with the theme. Add the carrot and pepper and continue cooking over a high heat.

Source: 135486-391763-raikfcquaxqncofqfm.stackpathdns.com

Spring rolls, veg spring rolls with step by step photos. Fry on a high flame until half done yet crunchy. Add 1 tbsp of the vegetable filling on the bottom and roll up tightly. How to make jumbo chinese vegetable spring rolls firstly, defrost wheat flour sheets. Add the carrot and pepper and continue cooking over a high heat.

Source: simshomekitchen.com

My name is xiao wei and my goal is to make your cooking simple and ex. Reduce the heat to medium low and deep fry until golden brown. Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers. Apply a thin coat of corn flour glue to secure the edge. Add all other vegetables and noodles.

11 · 35 minutes · these delicious veggie spring rolls are crispy on the outside and have a moist and delicious interior stuffed with a mixture of vegetables, sprouts and rice noodles. This spring rolls recipe tells you how to prepare the covering as well, so you don't need spring roll sheets available in the market. Serve hot, crispy and spicy homemade vegetable spring rolls with tomato ketchup, chili garlic sauce etc. Remove and drain on paper towels. Seal with flour and water mixture.

Source: assets.epicurious.com

Drain them and place on a plate with kitchen paper. Heat the oil over medium heat until it reaches 350f/180c. Add all the veggies except onion greens. 5.add sprouts, drain the softened rice noodles and add it to the pan as well. Remove and place on paper towels to absorb the extra grease.

Deep fry the spring rolls in heated oil until golden brown. 1 package spring roll wrappers (8 squares In the middle of this year, i get the skills of making spring roll wrappers at home, either with a tested simplified spring roll wrappers with brushes and traditional spring roll wrappers with dough drawing. Heat the vegetable oil until a cube of bread browns in 1 minute. 5.add sprouts, drain the softened rice noodles and add it to the pan as well.

Place spring roll wrapper in the form of a diamond. Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Add soya sauce and mix well. Serve hot, crispy and spicy homemade vegetable spring rolls with tomato ketchup, chili garlic sauce etc. Add soya sauce and vinegar.

Once the oil is hot, gently slide in the prepared spring rolls, about 2 to 3 at a time Add 1 tbsp of the vegetable filling on the bottom and roll up tightly. In the middle of this year, i get the skills of making spring roll wrappers at home, either with a tested simplified spring roll wrappers with brushes and traditional spring roll wrappers with dough drawing. What makes this oriental spring rolls lighter and amazing is that they are baked and not deep fried as it is conventionally done. Do not over crowd the pan.

Fill a small pot with vegetable oil.

Source: glutenfreecuppatea.co.uk

Deep fry the spring rolls in heated oil until golden brown.

Source: imagesvc.meredithcorp.io

Reduce the heat to medium low and deep fry until golden brown.

Heat pan and add 1½ teaspoon oil, add black pepper.

Source: imagesvc.meredithcorp.io

How to make jumbo chinese vegetable spring rolls firstly, defrost wheat flour sheets.

Heat the oil over medium heat until it reaches 350f/180c.

Dilute sugar in hot water, then add soy sauce.

Source: imagesvc.meredithcorp.io

Vegetable spring rolls recipe (with step by step photos) chinese, snacks, starters.

Place spring roll wrapper in the form of a diamond.

Add 1 tbsp of the vegetable filling on the bottom and roll up tightly.

Source: lh6.googleusercontent.com

Heat the oil over medium heat until it reaches 350f/180c.

Source: simpleveganblog.com

11 · 35 minutes · these delicious veggie spring rolls are crispy on the outside and have a moist and delicious interior stuffed with a mixture of vegetables, sprouts and rice noodles.

Seal with flour and water mixture.

Source: www.indianhealthyrecipes.com

Add all other vegetables and noodles.

Source: dinnerthendessert.com

Then, divide the cooked fillings into 10 portions and wrap with spring roll wrappers.

Source: www.tasty-indian-recipes.com

Apply a thin coat of corn flour glue to secure the edge.

Add soya sauce and vinegar.

Drain them and place on a plate with kitchen paper.

Do not over crowd the pan.

Source: cdn.loveandlemons.com

Remove and drain on paper towels.

This spring rolls recipe tells you how to prepare the covering as well, so you don't need spring roll sheets available in the market.

Source: www.tasty-indian-recipes.com

Wishing everyone who are celebrating, a happy and prosperous new year.

Fry on a high flame until half done yet crunchy.

Source: healthynibblesandbits.com

Heat the oil over medium heat until it reaches 350f/180c.


A Local Hawaii Favorite: Pork & Vegetable Lumpia Recipe

Like making Adobo, Lumpia was another Filipino dish we had often growing up. It’s probably my favorite Filipino dish, mostly because stuffed finger foods are definitely my jam, and that totally applies to this recipe. I remember sitting at the kitchen table, sneaking tastes of the filling before wrapping dozens of lumpia for our next party.

The lumpia filling can vary but my favorite are these ground pork and thinly sliced vegetable spring rolls. You can never have just one and I’ve definitely made a meal out of just eating lumpia, the vegetables balance out the meatiness of the pork so it’s a win. But they make the perfect appetizer for a party or a great potluck dish to bring to your next gathering.

Most Asian countries have their own interpretation of spring rolls and lumpia is the Philippines version. Lumpia can be filled with everything from pork and vegetables to sweet combinations like bananas and brown sugar as well as seafood, other meats, vegetarian styles, fruits, and chocolate. No matter where your imagination takes you to fill these crispy rolls, for me nothing beats the traditional style of pork and vegetable. Try out this recipe and practice your lumpia wrapping skills so you can share these delicious rolls at your next gathering.

Pork & Vegetable Lumpia

Total Time: 1 Hour 15 Mins

Ingredients

1 tablespoon Vegetable Oil

½ cup Green Cabbage, thinly sliced

1 teaspoon Ground Black Pepper

30 eaches lumpia wrappers

Directions

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Drain grease from the pan. Add in minced garlic, carrots, bean sprouts, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Gently pull apart lumpia wrappers. Lay a wrapper on a clean, flat surface (large plate or cutting board works) place about 2 heaping tablespoons of the filling diagonally near one corner, leaving about 1-inch space at both sides. Fold the side along the length of the filling over the filling, tuck in both ends tightly, and roll neatly. Keep the roll tight as you assemble. Moisten the edge of the wrapper with water to seal. Cover the rolls with plastic wrap and continue wrapping the rest of the lumpia.

In a heavy skillet, heat about 1/2 inch depth of oil over medium heat for 5 minutes (or until it reaches about 350F). Add 3 to 4 lumpia into the oil and fry for 1 to 2 minutes, until all sides are golden brown. Remove from oil and drain on a wire rack or paper towel. Serve immediately.


There are two types of wrappers in the market: thin wrapper and thick wrapper.

The thin wrappers are made of wheat flour, water, oil and salt. They are packaged and frozen. This wrapper produces crispy results after deep frying.

The thick wrappers are pale yellow in color. They are specifically made for egg rolls, which are thicker rolls popular in Chinese-American restaurants.


Pork Spring Rolls Recipe

You may be more familiar with steamed or fried egg rolls but you are going to like these simple baked pork spring rolls.

Finally, the days are starting to get longer. And while many people don’t like the artificiality of Daylight Savings Time, I appreciate that Ben Franklin came up with it.

Having more daylight in the afternoons and evenings is invigorating, and I tend not to feel rushed since we’re not eating dinner in the dark.

While I am a fan of the rich stews, braises and thick soups of winter, I know they will be waiting for me in the fall. As the days get longer, I look forward to lighter fare featuring some fresh young spring vegetables and bright flavors.

But what better way to kick off a celebration of spring that with a dish that has “spring” in its name? Spring rolls appear in many Asian cuisines as well as in other parts of the world.

They can be fried or fresh, rolled up in rice paper as is often the case in Vietnamese cooking or contained in some sort of pastry wrapper.

Today, let’s go with baked spring rolls. Serve these as an appetizer or make a meal of them. However you enjoy them, I know your family and guests will savor these spring rolls.


Preparation

Step 1

In a small saucepan of boiling water, cook the noodles until al dente, 4 to 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain the noodles well and chop into 3-inch pieces.

Transfer the noodles to a large bowl and add all of the remaining ingredients except the spring roll wrappers, vegetable oil, beaten egg and dipping condiments mix well.

In a large enameled cast-iron casserole, heat 2-inches of oil to 350°F.

Arrange 1 wrapper on a work surface with a corner facing you keep the remaining wrappers covered with a damp clean kitchen towel. Spoon 1/4 cup of the filling in the lower third of the wrapper. Bring the corner up and over the filling and roll up, folding in the sides as you roll. Dab the top corner with the beaten egg and press to seal the spring roll. Repeat with the remaining wrappers and filling.

Fry the spring rolls in the hot oil, turning occasionally, until golden and crispy and the pork is cooked through, about 5 minutes. Drain on a paper towel–lined baking sheet and serve with hot mustard and/or sweet chile sauce.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 1 pound ground pork
  • 2 cloves garlic, crushed
  • ½ cup chopped onion
  • ½ cup minced carrots
  • ½ cup chopped green onions
  • ½ cup thinly sliced green cabbage
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 30 lumpia wrappers
  • 2 cups vegetable oil for frying

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.


Watch the video: Perfect Pork Spring Rolls - ឆយសចជរក (January 2022).