Recipe by Sarah
Great finger food for a gathering. Serve with sweet chilli sauce, soy sauce. I have found that if you want to make them the day before, they will soften up, just pop them in a medium heat oven for about 20 minutes and they will be nice and crispy. To make this easy, chop all ingredients in a food processor.
Top Review by Susiecat too
YUMMY! I made these with ground turkey instead of pork (for personal dietary reasons) but they turned out great. I used the dipping sauce from Recipe #274113 and they were a spectacular combination! I did find out one thing the hard way, though-- if you assemble these too far before cooking them, the juices drain out into a puddle. I would recommend cooking right after assembling. Once cooked, they kept quite nicely in a 250 F oven, where they stayed warm and crisp until serving time. Made for ZWT4 Zingo! Thanks, Sarah!
- 500 g pork mince
- 1 1⁄2 cups Chinese cabbage, finely shredded
- 225 g water chestnuts, drained and finely chopped
- 1 onion, finely chopped
- 1⁄4 cup fresh coriander, chopped (cilantro)
- 1⁄2 teaspoon sambal oelek
- 2 garlic cloves, crushed
- 1 teaspoon fresh ginger, grated
- 20 (12 1/2 cm) spring roll wrappers (thawed)
- deep frying oil
Directions See How It's Made
- Mix together, in a large bowl, pork mince, cabbage, onion, coriander, sambal oelek, garlic and ginger.
- Using one spring roll sheet at a time, place approximately 2 tablespoons of mix just in from one corner.
- Brush edges with water, fold over corner near mix, then 2 outside corners. Roll up fairly tightly to enclose filling.
- Repeat with the rest of the spring roll sheets.
- Heat oil in wok or deep fryer. (It will be hot enough when a cube of bread sizzles when added.).
- Deep-fry spring rolls 4 or 5 at a time for 5-8 minutes or until lightly golden.
- Remove with slotted spoon and drain on paper towel.
- Serve immediately with your choice of dipping sauce.