Best 7 Pork Vegetable Spring Rolls Recipes

BAKED PORK SPRING ROLLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
• In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
• Mix cornstarch and water in a small bowl.
• Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
• Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,

SPRING ROLLS

Steps:

• Soak the vermicelli 30 minutes in warm water; drain.
• In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
• One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
• In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
• Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

PORK SPRING ROLLS

Steps:

• In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the carrot, onions, garlic, ginger, coriander, cumin, oil, pepper flakes, salt and pepper until blended., Add the water, soy sauce and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is evaporated. Transfer to a bowl; cool. Cover and refrigerate for 1 hour or until chilled., Cook noodles according to package directions. Drain and rinse in cold water; drain well. Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, about 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer meat mixture and noodles down the center; top with romaine. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half and serve with sweet chili sauce.

PORK & VEGETABLE SPRING ROLLS

Steps:

• In a large bowl, combine the first 6 ingredients. Drizzle with oil; toss to coat., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer salad mixture, almonds and peas across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with dressing.

PORK SPRING ROLLS

Steps:

• Mix together, in a large bowl, pork mince, cabbage, onion, coriander, sambal oelek, garlic and ginger.
• Using one spring roll sheet at a time, place approximately 2 tablespoons of mix just in from one corner.
• Brush edges with water, fold over corner near mix, then 2 outside corners. Roll up fairly tightly to enclose filling.
• Repeat with the rest of the spring roll sheets.
• Heat oil in wok or deep fryer. (It will be hot enough when a cube of bread sizzles when added.).
• Deep-fry spring rolls 4 or 5 at a time for 5-8 minutes or until lightly golden.
• Remove with slotted spoon and drain on paper towel.
• Serve immediately with your choice of dipping sauce.

CANTONESE CHAR SIU PORK AND VEGETABLE SPRING ROLLS

Steps:

• To make the filling, combine the sugar, salt, white pepper, soy sauce, oyster sauce, and water in a small bowl. Stir this flavoring sauce well and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring, for about 30 seconds until soft and aromatic. Add the cabbage, celery, and carrot, stirring to combine well. Cook, stirring frequently, for about 1 minute, until the vegetables have collapsed slightly. Add the flavoring sauce, stirring to combine, and continue cooking for about 2 minutes, until most of the liquid has disappeared and the vegetables have just cooked through. Add the pork and continue cooking, stirring to combine the flavors and heat through, about 1 minute. Give the cornstarch a final stir, and pour over the filling mixture. Cook for about 30 seconds, to bind the mixture nicely. Transfer to a platter and spread out. Set aside to cool completely before using. You should have about 3 cups. (The filling can be prepared 2 days in advance, covered, and refrigerated after cooling. Return to room temperature before wrapping.)
• Before assembling the spring rolls, line a baking sheet with parchment paper and lightly dust with cornstarch. For each spring roll, use about 1/4 cup of filling, placing it slightly below the center of the skin. Follow the directions on page 75 to create the cigar shape, taking care to not wrap too tightly because you want just two layers of skin around the filling. Before rolling up the spring roll all the way to seal it, brush beaten egg on the upper two edges to ensure that the skin seals well. Set the finished rolls, seam side up, on the prepared baking sheet. Cover with a kitchen towel to prevent drying.
• Fry the rolls in two stages. Heat 1 inch of oil in a wok, saucepan, or deep skillet over medium-high heat to about 350°F on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.) Slide in few spring rolls and fry for about 1 1/2 minutes, turning as needed, until light golden. Remove from the oil and drain on paper towels. Repeat with the other rolls. These rolls soft en as they sit, so after their first frying, refry them for 45 to 60 seconds in 350°F oil until crispy and golden brown.
• Serve hot, whole or cut in half diagonally, with the dipping sauce of your choice.

CRISPY PORK & VEGETABLE ROLLS

Steps:

• Blend the cornflour with 3 tbsp cold water to make a paste to stick the rolls together. Put the noodles in a heatproof bowl, pour over boiling water to cover and leave for 3 minutes. Drain. Cool under running cold water, then drain well, tip into a large bowl and snip into small pieces with scissors.
• Add the pork, garlic, carrot, mushrooms, coriander, soy sauce, sugar and pepper. Mix together well with your hands.
• Take one wrapper out of the pack and put it on a board (keep the rest covered or they will dry out). Cut the wrapper in four and put a heaped teaspoon of filling onto one side of each square, brushing the sides with paste as you go (1), fold over the end, then the two sides (2) and roll up (3). Make the rest in the same way. Cover and chill until needed.
• Heat about 3cm of oil in a wok or frying pan, add half the rolls and fry until crisp and golden, about 2-3 minutes. Drain on kitchen paper and cook the rest. Serve on a platter with lettuce leaves, mint sprigs and a small bowl of dipping sauce. Get each guest to take a leaf of lettuce and a mint spring, then wrap it around a roll with a slick of sauce - a lovely combination.