Prep 15 mins
Cook 15 mins
Great for Once a Month Cooking as these freeze well.
- 6 ounces ground lean pork or 6 ounces leftover pork
- 1⁄4 cup carrot, grated
- 2 tablespoons thinly sliced green onions
- 2 tablespoons hoisin sauce
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 garlic clove, crushed
- 1⁄2 teaspoon peeled gingerroot, finely grated or 1⁄8 teaspoon ground ginger
- 2 tablespoons water
- 2 tablespoons flour
- 18 (6 inch) spring roll wrappers
- cooking oil, for deep-frying
- For Filling: Combine first 8 ingredients in medium bowl. Makes about 1 1/4 cups offilling.
- Stir water into flour in small cup until smooth.
- Work with spring roll wrappers 1 at a time. Keep remaining wrappers covered with damp tea towel to prevent drying. Place 1 wrapper diagonally on work surface. Spoon about 1 tablespoons filling onto wrapper near bottom corner. Dampen edges of wrapper with flour mixture. Fold bottom corner over filling. Fold side corners over filling. Roll up tightly toward top corner to seal. Cover with damp towel. Repeat with remaining wrappers.
- Deep-fry spring rolls in 2 or 3 batches in hot cooking oil for about 2 minutes per batch until wrapper is golden. Remove with slotted spoon to paper towels to drain. Makes 18 spring rolls.
- Serve with your favourite dipping sauce.
- For OAMC: flash freeze on a cookie sheet for 2 hours and then transfer to ziploc bag, label and return to freezer. To serve: place on baking sheet and bake at 350 degrees for 10-15 minutes or until heated through.
Recipe was tasty. The pork did need to be cooked before it was added. Adding a temperature to cook the oil would be helpful.
YUMMY!! I baked mine instead of frying them and it worked out just fine. This is the first time I've made egg rolls and it was easy. I took the leftovers hiking and shared them with my friends and they were a big hit.