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How to make Pork and vegetable spring rolls

Yield = 18
Prep time: 0:30
Cook time: 0:20
Total time: 0:50

Ingredients

  • 65g dried vermicelli noodles
  • 1 tablespoon vegetable oil, plus extra, to deep fry
  • 250g pork mince
  • 2 garlic cloves, crushed
  • 3 teaspoons finely grated fresh ginger
  • 1 carrot, peeled, coarsely grated
  • 100g shiitake mushrooms, stalk removed, finely chopped
  • 2 teaspoons cornflour
  • 1 tablespoon cold water
  • 2 tablespoons Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tablespoon soy sauce
  • 18 frozen spring roll wrappers, thawed
  • Lee Kum Kee Sweet & Sour Sauce, to serve
  • Thinly sliced green shallots, to serve

Method

  • Step 1 Soak the noodles in boiling water for 3 minutes or until softened. Drain and refresh under cold water, squeezing out any excess moisture. Cut into lengths. Set aside.
  • Step 2 Heat 1 tablespoon oil in a wok over medium-high heat. Add pork. Stir-fry for 2-3 minutes, until browned. Add garlic and ginger. Stir-fry for 1 minute. Add carrot, mushrooms and noodles. Stir to combine. Combine cornflour and water in a bowl until smooth. Add oyster sauce, soy sauce and half the cornflour mixture. Stir-fry for 1-2 minutes, until combined and liquid is absorbed. Set aside to cool.
  • Step 3 Place 1 spring roll wrapper, with a corner closest to you, on a clean bench. Place 2 heaped tablespoons pork mixture in the centre. Fold in the sides, then fold over the bottom corner. Roll up from bottom to top to enclose filling and form a log. Spread a little remaining cornflour mixture over top corner. Roll to seal. Repeat to make 18 spring rolls.
  • Step 4 Add oil to a large deep saucepan to reach a depth of 10cm. Heat to 180C on a cook’s thermometer over medium-high heat. Deep-fry spring rolls, in 3 batches, for 2-3 minutes or until golden. Drain on paper towel. Sprinkle with shallot and serve with sweet and sour sauce.