Pork spring rolls

Marion Grasby reveals the secret to making these fabulously crispy spring rolls

Recipe «Pork spring rolls» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 50g bean thread vermicelli, 1 tbsp vegetable oil, 250g pork mince, 3 garlic cloves, finely chopped, 2 cups finely shredded cabbage , 1 cup grated carrot, 2 tbsp fish sauce, 1 tsp white sugar , 1/2-1 tsp ground black pepper, 16 x 20cm frozen spring roll wrappers, thawed, 40g plain flour, 60ml water, Vegetable oil, to deep fry.

Ingredients:

• 50g bean thread vermicelli 
• 1 tbsp vegetable oil 
• 250g pork mince 
• 3 garlic cloves, finely chopped 
• 2 cups finely shredded cabbage 
• 1 cup grated carrot 
• 2 tbsp fish sauce 
• 1 tsp white sugar 
• 1/2-1 tsp ground black pepper 
• 16 x 20cm frozen spring roll wrappers, thawed 
• 40g plain flour 
• 60ml water 
• Vegetable oil, to deep fry 

Instructions

1. Soak vermicelli in boiling water for 1 minute and drain. Refresh under cold running water and drain again.
2. Heat vegetable oil in a wok over high heat. Stir fry pork and garlic for 2 minutes or until pork is browned.
3. Add vermicelli, cabbage, carrot, fish sauce, sugar and pepper. Stir fry until well combined.
4. Place 1 spring roll wrapper, with one corner closest to you, on a clean bench. Place 2 heaped tablespoons of pork mixture in the centre.
5. Fold in the sides of the wrapper. Then fold over the bottom corner. Roll up from bottom to top to enclose filling and form a log.
6. Combine flour and water in a bowl. Spread some flour mixture over top corner. Roll to seal. Repeat to make 16 spring rolls.
7. Add oil to a large deep saucepan to reach a depth of 10cm. Heat to 180°C over medium-high heat. Deep fry spring rolls, in 3 batches, for 2-3 minutes or until golden. Drain on paper towel.