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Spring Rolls with Pork Stuffing by


2 Tbsp. Oil
3 button mushrooms, thinly sliced
250 g (8 oz.) of minced pork
1/2 tsp. Dried sage
1/2 Chinese cabbage, shredded finely
1 tsp. Soy sauce
2 spring onions, sliced
2 tsp. Corn flour
1 tsp. grated fresh ginger
Soy sauce to serve
20 spring roll wrappers, about 8 inches square
30 g (1 oz) bamboo shoots, finely chopped.


1. Heat the oil in a large pan over high heat, add the pork and cook for about 3
minutes, stirring continuously. Transfer the meat to a bowl to cool. When cool, add the Chinese cabbage, spring onion, ginger, bamboo shoots, mushrooms, dried sage, soy sauce and 1 tsp. of the corn flour. Stir to combine well, then season to taste with salt and pepper.

2. Add a little water to the remaining tsp. of corn flour to make a past and set
aside. Prepare the spring rolls by following the method in the 'Chef's
Technique' at the bottom. Place in the refrigerator to chill for at least 30
minutes before cooking.

3. Heat the oil in a deep fryer or deep saucepan. Fry the spring rolls in batches of flour or five for about 3 - 5 minutes, or until cooked and golden brown. The spring rolls will float to the surface of the oil when cooked. Remove and drain on crumple paper towels. Serve hot with soy sauce.

NOTE: These could also be made using filo pastry. Brush sheets of filo with melted butter, wrap around the filling, and then bake in a 400-degree oven for 10 minutes or until golden and crispy.

Chef's Technique:

a. Shred the cabbage leaves by rolling them up tightly and cutting finely.

b. Cut each spring roll wrapper in half. Divide the filling between each spring
roll wrapper and roll up tightly. Seal the edges using corn flour paste.

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