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Fried Spring Rolls with Minced Pork

Crispy rice paper rolls with a savory filling — so good! Fried spring rolls are a delicious, satisfying Asian dish. They look and taste distinctive, and while they aren't hard to make, you'll want to prep all your ingredients ahead of time. Crispy spring rolls with a juicy filling, served with a rich sweet-and-sour sauce — it's pure flavor. They're great for entertaining, too.

katyshaaAuthor avatar
Recipe author
Fried spring rolls with minced pork
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 8 g
Fats 30 % 14 g
Carbohydrates 52 % 24 g
247 kcal
GI: 25 / 50 / 25
    1. Prep the ingredients that need it: peel the garlic and finely chop it; wash and peel the carrots, then cut them into thin matchsticks; wash the mushrooms and cut them into small pieces; rinse the napa cabbage under running water, pat it dry with paper towels, and finely chop it. 2. Make the filling. Set a wok over high heat, add vegetable oil, and heat it up. Add the chopped garlic, stir quickly, then add the ground pork and mushrooms. Fry, stirring and breaking up the meat, until it's almost cooked through. Add the bean sprouts, carrot matchsticks, and chopped cabbage. Stir and cook everything together for 3 minutes. Add the cornstarch, soy sauce, and oyster sauce, and cook 1 minute more, stirring. If a lot of liquid remains, keep cooking to evaporate it — a wet filling won't roll up well. Spread the filling on a wide plate and let it cool to room temperature. Don't wrap hot filling — the rice paper will just tear! 3. Form the spring rolls. In a small bowl, stir together the cornstarch and water; this slurry seals the rice paper so the rolls don't unravel while frying. Work with one wrapper at a time, keeping the rest under a damp towel. Lay a wrapper smooth side down, rough side up (not essential, but it looks nicer). Put a small amount of filling in the center — divide the filling into about 20 portions so it's enough for all the wrappers. Roll them up and seal the edges with the slurry. Finished rolls are about 5 inches (12 cm) long and 1 inch (2.5 cm) thick. Repeat with the rest of the rice paper. 4. Heat a wok over medium heat, add vegetable oil, and heat it well. Add the spring rolls a few at a time and fry for 1.5–2 minutes, turning them occasionally so they brown on all sides. Transfer the finished rolls to paper towels to drain excess oil. 5. Stir together all the ingredients for the sweet-and-sour sauce. Serve the hot spring rolls with the sauce and enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Scarlet runner beans - 23  kcal/100g
  • Frozen beans (300 g package) - 102  kcal/100g
  • Garlic - 143  kcal/100g
  • Shiitake - 34  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Napa cabbage - 16  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Water - 0  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Corn flour - 368  kcal/100g
  • Whole-grain corn flour, unsifted - 355  kcal/100g
  • Whole-grain corn flour, sifted - 362  kcal/100g
  • Degermed corn flour, enriched - 364  kcal/100g
  • Degermed corn flour, unenriched - 364  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Oyster sauce - 121  kcal/100g
  • Rice paper - 333  kcal/100g
  • Ground pork - 263  kcal/100g

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