Best Spring Rolls

    (591)
    35 min

    Everyone loves these crispy spring rolls. Makes a great party nibble or dim sum dish. Serve with a variety of dipping sauces.


    513 people made this

    Ingredients
    Serves: 8 

    • 500g minced pork
    • 1 teaspoon ground ginger
    • 1 tablespoon minced garlic
    • 1 litre groundnut oil for frying
    • 2 tablespoons plain flour
    • 2 tablespoons water
    • 150g shredded cabbage
    • 50g grated carrots
    • 8 spring roll wrappers
    • 2 tablespoons sesame seeds (optional)

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Season pork with ginger and garlic and mix thoroughly. Heat mixture in a medium frying pan, stirring, until pork is cooked through and no longer pink. Set aside.
    2. In another large frying pan heat oil to about 190 degrees C or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
    3. Lay out one spring roll skin with a corner pointed toward you. Place about 4 to 5 tablespoons of the cabbage, carrot and pork mixture on spring roll wrapper and fold corner up over the mixture. Fold left and right corners toward the centre and continue to roll. Brush a bit of the flour paste on the final corner to help seal the spring roll.
    4. Place spring rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on kitchen roll or wire rack. Put on serving plate and top with sesame seeds if desired.

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    Reviews & ratings
    Average global rating:
    (591)

    Reviews in English (476)

    by
    669

    Original review 12/20/06 These were sooo good. It's really hard to find decent Chinese food around here so I made my own. I made a few changes. Doubled the ginger & garlic powder, & used 4 cups of shredded coleslaw mix. I sauteed the cabbage mixture a little in 2T water & 2T soy sauce then added the pork & 1/2 t. chinese five spices. I used 1/3 C filling for the inside. We made 11 eggrolls not 8. Peanut oil is rather expensive which no one mentioned, I might try a different oil next time to save a few bucks. I found the egg roll wrappers in the produce section near the vegetables if anyone else had trouble find them, ( I looked in the Asian section initially then had to ask a store employee). My husband LOVED these. I served them with Fried Rice Restaurant Style & Broccoli Beef I from this site. Thank you! Edit 12/10/12 This is how I now make these: Doubled the ginger & garlic powder, & used 16 oz bag of shredded coleslaw mix in the filling. I sauteed the cabbage mixture a little in 2 T water & 2 T soy sauce then added the pork & 1 t. Chinese five spices. I used 1/3 C filling for the inside. We make 15 eggrolls. We brush them with vegetable oil then bake them on a sheet pan at 425 degrees for 20 mins, turning over after 10 mins. Much healthier to bake them & less of a hassle than frying.  -  20 Dec 2006  (Review from Allrecipes US | Canada)

    by
    643

    I took the reviews advice and added twice the called for garlic and ginger and also added soy sauce as many said these were bland. They were fantastic and very easy to put together! I also used another recommendation and used the cole slaw mix (carrots and cabbage) and this recipe took no time to put together. I have many children and this recipe was a hit with all of them! I will definately be making this again, and again and ...  -  24 Feb 2003  (Review from Allrecipes US | Canada)

    by
    365

    This recipe is excellent. We were a little concerned because some of the reviews said the egg rolls were bland. We made no modifications to it, and it was outstanding. Our guests were very impressed. We made an extra dozen and froze them.  -  19 Jan 2003  (Review from Allrecipes US | Canada)

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