Roast pork spring rolls

Roast pork spring rolls


Create these yummy roast pork spring rolls with your leftovers.

The ingredient of Roast pork spring rolls

  1. 100g rice vermicelli noodles
  2. 1 tbsp vegetable oil, plus extra to deep-fry
  3. 4 spring onions, chopped
  4. 3 garlic cloves, crushed
  5. 3 tsp finely grated ginger
  6. 1 carrot, grated
  7. 3 cups finely chopped cabbage
  8. 2 tbsp soy sauce
  9. 3 cups chopped leftover roast pork
  10. 250g pkt frozen spring roll wrappers, thawed
  11. Finely chopped red chillies, in soy sauce, to serve

The instruction how to make Roast pork spring rolls

  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 mins, then drain and cool. Squeeze out any excess liquid, and use kitchen scissors to cut into shorter lengths.
  2. Meanwhile, heat 1 tablespoon oil in a large deep frying pan over medium heat. Add the spring onions, garlic and ginger. Stir-fry for 1 min. Add carrot and stir-fry for 2 mins. Add cabbage and stir-fry for 2 mins or until soft. Add soy sauce, pork and noodles to the pan, and toss until evenly combined. Set aside to cool.
  3. Lay out 1 spring roll wrapper with the corners at the top, bottom and sides. Place 1/3 cup filling in a 9cm-long pile across the lower third of the wrapper. Fold bottom corner up and over filling, then fold in the sides and roll up. Dab a little water at the top corner to seal. Repeat with remaining wrappers and filling.
  4. Half-fill a large saucepan with extra oil. Heat over medium-high heat. Cook rolls, in batches, for 2 mins or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Serve with combined chilli and soy sauce.

Nutritions of Roast pork spring rolls



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