Ingredients 250g pork mince (omit if you prefer vegetarian spring rolls)
½ brown onion finely diced
1 clove garlic
1 tsp grated ginger
Vegetable oil for frying
1 pack frozen spring roll wrappers
50g bean thread vermicelli noodles, soaked in hot water for 20 minutes, and cut into 5cm lengths
50g water chestnuts, finely chopped
1 large spring onion, finely chopped
1 small carrot, finely grated
2 cabbage leaves, finely chopped
100g bean sprouts, chopped
Large handful of coriander, chopped
1 tbsp. fish sauce
1tbsp. soy sauce
Thaw spring roll wrappers. Once thawed, cover with a cloth, so as to not dry out.
Sauté onion, garlic, and ginger in a pan until soft. Add mince and brown well breaking up any large pieces. Take off the stove and allow to cool.
Prepare all the other ingredients and place together in one large bowl. Add cooled pork and mix well.
Spring Roll Ingredients
To make smaller spring rolls, cut spring roll wrappers into quarters (if using large sheets). Personally, I like to use a double layer of wrapper for extra crunch! Make sure to cover the rest of the wrappers when not using them.
Place a portion of the filling in one corner of a wrapper and fold the corner over (See photo). Fold in the two sides over the filling and roll up towards the top point. Moisten edges with water to ensure the wrapper sticks and holds well. For larger spring rolls, use the whole wrapper, do not cut.
Rolling the Spring Rolls
Heat oil in a deep fryer or wok. When the oil is hot fry spring rolls till they turn golden brown. They will not take long as the pork inside is already cooked. Remove and drain on an absorbent towel. Serve with soy sauce or dipping sauce of your choice.