Recipe Index

Ingredients

• 1 tbsp oil
• 2 garlic cloves (finely chopped or minced)
• 13 oz pork mince ((ground pork), or chicken or turkey)
• 6 dried shiitake mushrooms soaked in boiling water OR 8 fresh ()
• 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 (8” squares) OR 35 - 40 small spring roll wrappers , or Egg Roll wrappers to make Egg Rolls
• 2 tsp cornflour (for sealing rolls)
• 1 tbsp water (for sealing rolls)
• Oil for frying (vegetable) OR oil spray for baking (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

Method

1. Heat the oil in a wok over high heat, stir the garlic briefly, then add the pork mince and cook it, breaking up the meat, until it turns white all through.
2. Add the carrot, bean sprouts, cabbage and soaked shiitake mushrooms and cook for 3 minutes until the vegetables wilt, then stir in the cornflour, oyster sauce and soy sauce and cook 1 minute more until the filling looks sticky rather than wet.
3. Spread the filling on a tray and chill it for about 5 minutes, because a cold filling is far less likely to burst the wrappers.
4. Mix the cornflour for sealing with the water in a small bowl, peel one spring roll wrapper from the stack and keep the rest covered with a damp tea towel.
5. Lay the wrapper smooth-side down in a diamond, spoon a heaped dessert spoon of filling near the bottom corner, roll up halfway, fold the sides in and finish rolling, sealing the flap with the cornflour mixture so each roll measures about 4¾ in long.
6. Heat frying oil in a wok to the point where a bamboo chopstick fizzes with rapid bubbles, then fry the rolls four or five at a time for 1½ to 2 minutes, turning them, until deep golden, and drain them on paper towels.
7. For the sweet and sour sauce, stir the cornflour, water, apple cider vinegar, brown sugar, tomato ketchup and soy sauce in a small saucepan over medium heat and simmer for 3 to 5 minutes until it thickens, then serve it hot with the spring rolls.

Prep: 20 min · Cook: 10 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data