pork & prawn springroll1
Asian, Pork, Savoury Snack, Seafood

My take on Pork and Prawn Spring rolls

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Pork and Prawn Spring rolls

Recipe by Donna
Servings

20

servings
Prep time

20

minutes
Cooking time

3

minutes

These tasty spring rolls are packed with vegetables, prawns and pork. Once you give these a go and see how easy they are to make, you won’t buy store brought again.

Ingredients

  • 500 grams minced pork or pork shoulder, cut into small pieces

  • 1 onion, finely chopped

  • 100 grams prawn fresh, chopped

  • 1 carrot, shredded

  • 2 cups cabbage , shredded

  • 2 cm fresh ginger, chopped finely

  • 1 Tbsp soy sauce

  • 2 Tbsp fish sauce

  • 2 pinches white pepper

  • 20 spring roll wrappers

  • vegetable oil for deep- frying

  • 1 clove garlic, chopped

Directions

  • In a wok or fry pan cook pork mince or pork shoulder for 5 minutes. If using pork shoulder,allow to cool and cut up , if you haven’t done before hand.
  • Add onion, cook until softened. Add garlic and ginger, cook for 1 minute. Add pepper, soy sauce and fish sauce. Cook for 2-3 minutes on medium heat. Add carrots and cabbage, cook for 5 minutes or until vegetables are cooked. Season to taste. Spread out onto a tray to cool down.
  • One by one , moisten the wrappers with a damp tea towel and fill with 1-2 tablespoons of the filling. Roll up the wrappers and allow them to sit for 30 minutes.
  • In a large saucepan of deep fryer, heat the oil to 190 C.
  • Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on kitchen paper.
    Enjoy with chips and your favourite dipping sauce.

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