Fresh spring rolls are healthy, especially if you pack them full of vegetables and lean protein. Spring roll wrappers are low in fat and calories. Spring rolls originated from China and were a seasonal food consumed during the spring. Spring rolls are a versatile dish, you can add any meat and vegetables you want in the roll to suit taste. Alter the recipe below to suit your preferences.
Prep time: 30-45 minutes
Cook Time: 10-15 minutes
Servings: 5
Ingredients
350g minced pork
500g beansprouts
80g vermicelli noodles
1 shredded carrot
10 spring roll wrappers
Dash of salt and pepper
1 teaspoon vegetable oil
Seasonings
80ml water
50ml cooking sake
2 teaspoon of chicken stock granules
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoon sugar
1 teaspoon grated ginger
1 teaspoon sesame oil
Instructions
Bring the spring roll wrappers to room temperature. Soak the noodles in boiling water to
re-hydrate then drain.
Remove the roots of the beansprouts and put into boiling water for 1-2 minutes and drain.
Grate the carrot and cook for 2-3 minutes.
Mix all seasoning ingredients together and set aside.
Stir-fry the meat in a pan without oil and season with salt and pepper.
Add the beansprouts, carrots, and noodles to the meat.
Add the seasoning mixture to the meat and vegetable mixture and stir evenly.
Allow this mixture to cool completely.
10. Heat some vegetable oil in a pan and fry the spring rolls until crispy and golden brown.