Fried Spring Rolls
Crispy golden spring rolls filled with vegetables and minced pork. A popular starter that families love.
Prep: 25 minutes. Cook: 15 minutes. Difficulty: Medium. Serves 4.
Ingredients
- 20 spring roll wrappers
- 200g minced pork
- 100g cabbage, finely shredded
- 1 carrot, julienned
- 50g glass noodles (bean thread), soaked and chopped
- 2 spring onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Oil for deep frying
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
Instructions
- Soak glass noodles in warm water for 5 minutes. Drain and chop into short pieces.
- Mix minced pork, cabbage, carrot, glass noodles, spring onions, soy sauce, and sesame oil.
- Place 2 tablespoons of filling on a spring roll wrapper.
- Fold the bottom corner over the filling, fold in the sides, then roll up tightly.
- Seal the edge with cornstarch paste.
- Heat oil to 170°C for deep frying.
- Fry spring rolls in batches for 3–4 minutes until golden and crispy.
- Drain on paper towels. Serve hot with sweet chilli sauce.
Tips for Helpers
- Roll tightly — loose rolls fall apart when frying.
- Fry in small batches so the oil stays hot.
- Uncooked rolls can be frozen and fried directly from frozen (add 1 minute to cooking time).
Ingredient Substitutions
- Use only vegetables for a vegetarian version.
- Use chicken mince instead of pork.