Crispy fried spring rolls filled with vegetables and pork.
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Difficulty
Medium
Skills Required
Deep Frying, Rolling
Ingredients & Nutrition
300 kcal
Calories
15g
Protein
15g
Fat
25g
Carbs
3g
Fiber
4g
Sugar
500mg
Sodium
- 1/2 lb Ground Pork
- 2 cups, shredded Cabbage
- 1, shredded Carrot
- 1 cup Bean Sprouts
- 2 tbsp Soy Sauce
- 12 Spring Roll Wrappers
- for frying Vegetable Oil
Equipment Needed
- Wok
- Large Pot
- Box Grater
Let AI Suggest Variations
- Make a vegetarian version with tofu or mushrooms instead of pork.
- Add glass noodles to the filling.
- Use shrimp instead of pork.
- Try baking the spring rolls in the oven for a less oily result.
Instructions:
1. In a wok, cook ground pork until browned. Add cabbage, carrot, and bean sprouts. Stir-fry until tender-crisp. Stir in soy sauce.
2. Let filling cool.
3. Place a spring roll wrapper on a flat surface. Spoon about 2 tablespoons of filling onto the wrapper. Fold in the sides, then roll up tightly.
4. Heat oil in a deep fryer to 375°F (190°C).
5. Fry spring rolls for 3-4 minutes, or until golden brown and crispy.
6. Serve with sweet and sour sauce.