Pork or Chicken spring rolls

Spring roll 6
Bring chinese specialty in your house with this easy recipe of Pork spring rolls. If you prefer, you can use chicken instead of pork.

PREPARATION: 45 minutes
COOK: 10 minutes

What do you need?
For spring roll:

  • 200 g pork or chicken breats
  • 1 carrot
  • 1 onion
  • handful black mushrooms
  • 1 egg
  • 8 rice cakes
  • 20 g soya vermicelli
  • 3 tablespoon Nuoc-Mân sauce
  • 1 tablespoon toasted sesame oil
  • Salt
  • Pepper

For the Nuoc-Mân sauce:

  • 3 tablespoon Rice vinegar
  • 3 tablespoon Thai fish sauce
  • 3 tablespoon Sugar
  • 12 tablespoon Water
  • Grated carrots

How to do the Nuoc-Mân sauce?

  • Mix in a sauce pan the rice vinegar, Thai fish sauce, sugar, water and bits of julienne of carrot
  • Cook it at a medium heat during 7 minutes
    Tip Tip: stir the mixture regularly in order to mix sugar with other ingredients

How to do Pork spring rolls?

  • Mince the pork or cut it in small pieces and mix it in a blender
  • Cut the carrot into a julienne
  • Mince the onion
  • Soak the black mushroom in boiled water in order to grow them up
  • Cut them in small pieces
  • Cook the soya vermicelli as it is explained in the packet (for mine, I had to put the soya vermicelli 4 minutes in a boiled water)
  • Mix minced pork with bits of julienne of carrot, oinion, black mushrooms, soya vermicelli, egg, pepper, salt and Nuoc-Mân sauce
    Tip Tip: for mix them together properly I used my blender
  • In a pan, heat toasted sesame oil at a medium temperature and add the mixture above during 3 or 5 minutes
  • Immerse rice cake in boiled water in order to soften them
  • In each rice cake add around 1 tablespoon of mixture (it depends of the size of your rice cake)and close it as I explain in this schedule:

  • Put all pork spring rolls in boiled oil or in a fryer during 5/10 minutes
  • Tip Tip: using a fryer is safer and the pork spring rolls are less fat than when they are cooked in boiled oil
  • Wipe pork spring rolls with kitchen towel for removing the fat
  • Serve them immediatley with Special rice, lettuce leaf and
    Nuoc-Mân sauce

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