Mix up your spring rolls with red curry to add some kick! Serve with minted yoghurt.
- Preheat oven to 200°C. Place pork in food processor bowl. Process until finely chopped.
- Heat water in large non-stick frying pan over medium-high heat. Add pork and garlic, and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until pork changes colour. Add red curry paste and cook, stirring, for 1 minute or until well combined and aromatic. Remove from heat.
- Add red capsicum, bean sprouts, snow pea sprouts, basil and green shallots, and stir until well combined. Taste and season with salt.
- Place wrappers on a clean work surface. Cover with a clean, dry tea towel and then a damp tea towel to prevent them drying out. On one wrapper, place 2 tablespoons of pork mixture evenly along the edge nearest to you, fold the edge over the mixture, fold in sides and roll up firmly to enclose. Place, seam-side down, in a roasting pan. Repeat with remaining wrappers and pork mixture to make 12 spring rolls. Brush with the oil.
- Bake in preheated oven for 20 minutes or until light golden and heated through.
- Meanwhile, to make minted yoghurt, combine the yoghurt and mint in a small bowl. Taste and season with salt.
- Serve the spring rolls immediately with the minted yoghurt.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set