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How to make Red curry spring rolls with minted yoghurt

Yield = 6
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 300g pork loin medallion steaks, excess fat trimmed, chopped
  • 60ml (1/4 cup) water
  • 1 garlic clove, crushed
  • 2 tablespoons red curry paste (Maesri brand)
  • 1 small red capsicum, halved, deseeded, thinly sliced
  • 50g bean sprouts
  • 50g snow pea sprouts, halved crossways
  • 1/4 cup loosely packed shredded fresh basil
  • 4 green shallots, trimmed, finely chopped
  • Pinch of salt
  • 12 frozen spring roll wrappers, thawed
  • 1 teaspoon peanut oil

minted yoghurt

  • 1 200g container natural set yoghurt, 99.8% fat free (Pauls brand)
  • 2 tablespoons chopped fresh mint
  • Pinch of salt

Method

  • Step 1 Preheat oven to 200°C. Place pork in food processor bowl. Process until finely chopped.
  • Step 2 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.
  • Step 3 Add red capsicum, bean sprouts, snow pea sprouts, basil and green shallots, and stir until well combined. Taste and season with salt.
  • Step 4 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.
  • Step 5 Bake in preheated oven for 20 minutes or until light golden and heated through.
  • Step 6 Meanwhile, to make minted yoghurt, combine the yoghurt and mint in a small bowl. Taste and season with salt.
  • Step 7 Serve the spring rolls immediately with the minted yoghurt.