Total Time
20mins
Prep 10 mins
Cook 10 mins

These spring rolls were a sell out at one of our annual school projects several years ago and have been a favorite at our house as well as at the Spring Mosaic. A Jean Pare recipe from "Company's Coming Asian Cooking" and one that never fails to please. Make for wonderful appetizers.

Ingredients Nutrition

  • 1 lb ground lean pork
  • 1 cup carrot (finely grated)
  • 12 cup rice vermicelli (cooked)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 minced garlic clove (or 1/4 teaspoon garlic powder)
  • 1 teaspoon finely chopped gingerroot (or 1/4 teaspoon ground ginger)
  • 2 green onions (finely chopped)
  • 1 large egg (fork beaten)
  • 25 spring roll wrappers (6 inch size)
  • cooking oil (for deep frying)

Directions

  1. In large bowl add first nine ingredients mixing well.
  2. Place about 2 tablespoons filling in centre of each spring roll wrapper.
  3. Fold bottom corner up over filling, fold in both sides.
  4. Dampen edge of wrapper and roll tightly to seal
  5. Repeat with remaining filling and wrappers.
  6. Deep fry in hot (375 ) cooking oil in large wok or deep fryer for about five minutes, turning at half time, until golden.
Most Helpful

5 5

These were great!! I followed the instructions fully and was very pleased with the results.

5 5

I used rice in place of the vermicelli and then followed the rest of the recipe. We loved them!

5 5

A recipe that will become a new favorite at our house. Easy to make up and so delicious. I used wonton wrappers as that was all I could find in the stores so ended up with many more rolls as being about 60,which is great since I will be serving them during the holidays as appetizers. In one batch I used half mild Italian sausage and some fresh ground pepper and they were delicious. Paired with Spring Roll Dipping Sauce. So happy I found this recipe and it is another winner Gerry.